BREAKFAST PANNA COTTA

Vegetarian

Serving size: 120g

Serves: 8

Per serve: 1100kJ | 9g protein | 2.5g fat | 26g carbs | 2g fibre

Ingredients

Granola Cup

  • 1 cup of rolled oats

  • 1 cup of puffed rice

  • 1/4 cup of sunflower seeds and pepitas

  • 1/4 cup of mixed nuts, toughly chopped (I used almonds, hazelnuts and cashews)

  • 1/4 cup of dried cranberries

  • 1 tsp of ground cinnamon

  • 1/4 cup of peanut butter

  • 1/2 cup of honey (you can also use agave nectar, maple syrup, or golden syrup)

  • 2 tbs of coconut oil

  • 1 tsp of vanilla essence

 

Lemon and Ginger Panna Cotta

  • 1 cup of Greek yoghurt

  • 1 cup of milk

  • 1 1/2 tsp of powdered unflavoured gelatin

  • 1/2 tsp of vanilla essence

  • 1/4 cup of caster sugar

  • Zest of one lemon

  • 1 tsp of finely grated ginger

Method

Granola Cup

  1. In a large bowl combine all of the dry ingredients.

  2. Melt the peanut butter, honey, coconut oil, and vanilla extract on high in a microwave for 30-40 seconds. Mix to combine.

  3. Pour the peanut butter mixture over the dry ingredients and mix to combine.

  4. Lightly spray a 8-piece cupcake tray with oil.

  5. Evenly distribute the granola cup mixture between the cupcake holders (~2 tbs of mixture per cup). Using the back of your spoon make a well in the cups for the panna cotta.

  6. Cool in the fridge for the 30 minutes. Meanwhile, preheat the oven at 170°C.

  7. Remove from the fridge and bake in the oven for 10-20 minutes, depending on the size of your granola cups. Take out of the oven just as the edges start to brown.

  8. Cool on a bench top for 1 hour, or in the fridge for 30 minutes. DO NOT remove the cups until they have completely cooled (otherwise they will break). Put in the fridge to chill.

 

Lemon and Ginger Panna Cotta

  1. Place 1/4 cup of milk into a small bowl and sprinkle the gelatin on top. Stir with a fork until combined and set aside.

  2. In a small saucepan warm the remaining 3/4 cup of milk until lightly simmering.

  3. Add the vanilla, sugar, lemon zest and ginger. Stir to combine and carefully taste. If you would like it sweeter add 1 tbs more sugar at a time.

  4. Add the bowl of gelatin and whisk until it has dissolved in the warm milk mixture.

  5. Strain the mixture into a bowl and add the Greek yoghurt. Stir until fully combined.

  6. Place in the fridge to cool for 1 hour.

  7. Remove the panna cotta and granole cups from the fridge.

  8. Pour the panna cotta mixture into the granola cups and refrigerate for 3-4 hours until set.

  9. Serve with blueberries, raspberries, strawberries, or any fruit of your choosing!

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |  georgie.hansford@hotmail.com

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