Inspired by Tinker Northcote’s Mango and Saffron Panna Cotta, this Breakfast Panna Cotta is a simple combination of coconut panna cotta and seasonal fresh fruit. It is sure to brighten your morning!
My usual breakfast on a weekday is a bowl of cereal. Yes, it’s not the most exciting I’ll admit. But it means I always get one serve of dairy by 9am in the morning, it’s easy, cheap and I can mix up the type of cereal I buy to get a bit more variety.
So when it comes weekends, I’m usually more into a savoury cooked breakfast. Something along the lines of eggs and toast- if you read any of my café reviews, you’ll probably notice I almost never order granola or muesli. Or anything sweet for that matter!
This Breakfast Panna Cotta Granola Bowl is one of the few sweet, cold dishes that I would actually order at a café. Would being the keyword, as I’ve yet to order one, but the combination of a silky smooth panna cotta with fresh fruit and berries sounds good to me!
I know there’s a number of cafés which offer breakfast panna cotta bowls in Sydney, but I’ve yet to come across one that plated quite as beautifully as the one from Tinker Northcote. Which unfortunately, is in Melbourne. Not to worry, I do enjoy recreating dishes from cafés so their version of this dish served as great inspiration for me!
To keep it on the lighter side, I used a coconut evaporated milk as a base for my breakfast panna cotta. This has 95% less saturated fat than cream, so nutritionally speaking, it’s a little closer to having milk with your granola than a high fat dessert.
And the combination works really well, it’s a great contrast of different textures and flavours- each bite is slightly different from the last. The tartness of the fruit balances the slight sweetness of the panna cotta, whilst the granola adds some substance and crunch.
Best of all, it’s super easy to put together. Once you make the panna cotta, it’s a simple matter of arranging it along with granola (I used store bought) and fresh fruit on a plate. And some edible flowers too, to make it pretty 🙂 Why not give it a go?
And here’s the recipe:
- 180 ml Coconut Evaporated Milk
- 1 T tbsp Caster Sugar
- 1.5 tsp Gelatine
- 1 1/2 tbsp Hot Water
- 1/2 tsp Vanilla Essence
- 1 Punnet Strawberries
- 1 Passionfruit
- 2 Kiwi fruit
- 1.5 cups granola (I used storebought)
- Edible flowers to decorate (optional)
- To make the panna cotta, combine Coconut Evaporated Milk and sugar in pan, stir over low heat until sugar dissolved. Dissolve gelatine in hot water, whisk into milk mixture until combined. Stir in vanilla. Pour pannacotta mixture into 3 pannacotta moulds, cool. Cover, refrigerate for 45 minutes or until set.
- Meanwhile, using about 1/3 of the punnet of strawberries, process in a blender to create a strawberry puree. Brush the puree onto three plates.
- Prepare the remainder fruit by cutting into slices.
- Turn pannacotta out of mould and onto the plates lined with strawberry puree. Arrange 1/2 cup of granola around the edge of each panna cotta, then arrange the fruit and flowers on top. Serve.
- If you do not have coconut evaporated milk, you can substitute regular evaporated milk with 1tsp of coconut essence.