Greek Yogurt Vanilla Bean Breakfast Panna Cotta
Made with Greek yogurt, this Vanilla Bean Breakfast Panna Cotta is super creamy and packed with delicious vanilla and honey flavour. Simply top with granola and fresh fruit for the prettiest, healthy breakfast.
Servings: 5
Ingredients
- 1 tsp Powdered gelatin
- 1 tbsp Cold water
- ½ cup Thickened cream
- ½ tsp Vanilla extract or paste
- 1 tbsp Honey
- 2 tbsp Sugar
- 1 cup Greek Yogurt
Instructions
- Place the cold water in a small bowl and sprinkle over the gelatin powder. Set aside to soften while you prepare the other ingredients.
- In a small saucepan over medium low heat, bring the cream, honey, vanilla and sugar to a simmer.
- Remove from heat, then stir through the softened gelatin.
- In a 1 litre bowl or jug, whisk the Greek yogurt until smooth.
- Pour the hot cream mixture onto the yogurt, whisking to combine.
- Pour the mixture into small ramekins or glasses (see note)
- Leave in the refrigerator overnight to set.
- To serve, gently ease the panna cotta from the mould and top with granola and fruit.
Notes
- Silicone moulds are easier to remove the set panna cotta than a dariole mould or ramekin. If using dariole moulds or ramekins, to remove the panna cotta you may need to sit the panna cottas in warm water for a few seconds, to make it easier to unmould.
- You can set the panna cotta in individual glasses, to serve as a breakfast parfait.