Here’s how to turn panna cotta, a classic Italian dessert, into a summer breakfast.
This is a recipe for my Breakfast Panna Cotta. Panna cotta is really an Italian dessert but with a few tweaks it works just as well as the perfect summer breakfast.
Isla’s Breakfast Panna Cotta
Isla Rechner for Capsicum Culinary Studio
Serves 6
Ingredients
500 ml cream
250 ml plain Greek yoghurt
100 g castor sugar
1 tsp vanilla essence
15 g gelatine powder
30 ml water
toasted coconut flakes
grapefruit segments
Method
Place cream, yoghurt, castor sugar and vanilla essence in a saucepan and slightly heat until hot to the touch and the caster sugar has dissolved.
Place the gelatine and water in a small bowl and mix together. Leave for a few minutes, then melt the mixture taking care not to boil it.
Add the gelatine mixture to the cream mixture and stir well.
Pour the panna cotta into 125 ml moulds and leave to set overnight in the fridge
To plate: Garnish each panna cotta with three segments of grapefruit and a small handful of toasted coconut flakes.
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