Yoghurt Panna Cotta for Christmas breakfast
Christmas is right around the corner
I don’t know how your Christmas planning is going, but here in our house we’re taking it pretty easy. It’s a what happens will happen situation really. With a soon to be five year old in the house we value the simplicity that a whole lot of planning brings. In this festive scenario that planning is happening behind the scenes between my mom and I.
Christmas has for the most part been spent at my mother’s house the last few years. This year is going to be a real treat as we set off for a lovely long weekend away, rounded off on Boxing day.
Putting the pieces together
The interesting part here is that the house is a literal building site. But even though the pantry cupboards are boxes at this point, there is a lovely new oven waiting. Some of my favourites will be made and shared here oven the coming days and weeks.
But pack to the topic at hand. Yoghurt Panna Cotta for Christmas breakfast. We needed something that was quick and easy to start off the day. I love anything that can be prepared in advance as it just makes life so much easier. This Panna Cotta comes together just as easily as the Herbal tea Panna Cotta shared a few days ago. To be honest I could enjoy this Yoghurt Panna Cotta anytime of the time of the day as well. I love Panna Cotta’s that much. My daughter will be having these for the first time and I think she will like them. I will keep you all posted on whether this is a kids friendly breakfast!
Here is my Yoghurt Panna Cotta recipe, adapted from my basic Panna Cotta recipe.
Yoghurt Panna Cotta
A tangy and honey sweet yoghurt Panna Cotta that can be made in advance.
- 375 ml Full Cream Milk
- 375 ml Double cream or Greek Yoghurt
- 60 ml Honey I used honey from the Overberg which I love more than any other honey.
- 12,5 ml Powdered Gelatine
- 30 ml Cold water
- 1 cup mixed berries to serve
Prepare eight moulds or glasses. Spray the moulds with non-stick spray if you are unmoulding the Panna Cotta.
Sprinkle the gelatine over the cold water in a ramakin. Allow to bloom.
Combine the milk, yoghurt and honey in a pot and bring to a simmer. Do not boil.
Melt the gelatine and whisk into the milk and yoghurt mixture. Divide between the eight glasses or moulds and pop them into the fridge overnight.
The next morning finish the Panna Cotta off with fresh berries, mint and a drizzle of honey.
Top the Panna Cotta's with Granola for crunch. Toasted nuts or flaked coconut is also delicious!