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sally_boyle_1

Strawberry and Apple Breakfast Panna Cotta

Recipe & Photo by simmer & boyle: www.simmerandboyle.com • Instagram

 

sally_boyle_1

Ingredients

3 sheets gold strength gelatine
150 ml thickened cream
150ml milk
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

Instructions

1
Place the gelatine leaves in a bowl of iced water, set aside.
2
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.
3
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.
4
Add the yoghurt, and using a whisk, stir until combined.
5
Add the Barker's New Zealand Strawberry and Apple Compote, stir to combine.
6
Pour into your serving bowls, take care not to splash the sides, cover and pop in the fridge for 4 hours, or until set.
7
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 :)

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