Strawberry and Apple Breakfast Panna Cotta
3 sheets gold strength gelatine
150 ml thickened cream
60g caster sugar
1/2 vanilla bean, seeds scraped
150g Barker's New Zealand Strawberry and Apple Compote, plus extra to serve
200ml pot set yoghurt
Place the gelatine leaves in a bowl of iced water, set aside.
Tip the milk, cream, sugar, and the half vanilla bean, include the seeds, into a medium saucepan, bring to a simmer over a gentle heat, take off the heat and set aside.
Take the gelatine leaves out of the bowl and squeeze gently to remove the excess water; add to the pan and stir until dissolved, strain through a sieve into a bowl.
Add the yoghurt, and using a whisk, stir until combined.
Add the Barker's New Zealand Strawberry and Apple Compote, stir to combine.
Pour into your serving bowls, take care not to splash the sides, cover and pop in the fridge for 4 hours, or until set.
Serve chilled with granola, additional compote, and fresh fruit. If you want to turn the panna cotta out, dip the mould into hot water for a couple of seconds, place your serving plate over the panna cotta in its mould, quickly turn over, give the mould a gentle tap, and your panna cotta should slip out onto the plate - if this fails, run a sharp knife around the edge of the panna cotta and try again :)