Breakfast Panna cotta

For anyone who doesn’t know - Panna cotta is traditionally an Italian dessert, made with sweetened cream and gelatin, but here I am, making it breakfasty, because that’s what I do.

Recipe

THE PANNA COTTA
3 tbsp Greek yogurt
1 egg
1 tbsp syrup (or more depending on taste)
1 tsp vanilla extract (with visible vanilla beans ideally)

TO TOP
Small handful frozen dark berries (can use fresh)
1 tbsp syrup or sugar
Chocolate

Method

1. Preheat the oven to 150°C

2. To a bowl, add all the Panna cotta ingredients and whisk until smooth

3. Add to a non stick ramekin, and place into a water bath (I just put mine in a bowl of hot water)

4. Add to the oven and bake for 25 mins, then remove and leave to cool slightly

5. Leave to set in the fridge for atleast 1 hour, ideally overnight.

6. When ready to serve, scrape around the edge of the ramekin with a thin knife or cake spatula to ease the Panna cotta out

7. Put a plate over the top of the Panna cotta, flip it over, and slowly remove the ramekin until you’re left with a firm Panna cotta

8. Set aside and microwave your berries and sugar for 30-40 seconds or until melted

9. Put ontop of the Panna cotta and add chocolate to the top

Notes + Variations:

You have to be really careful that this doesn’t curdle - oven temp and the water bath are the key to this, so keep your eye out for it.