BREAKFAST PANNA COTTA

“A twist on having dessert for breakfast, this delicious sweet treat is a great way to start the day feeling satisfied but definitely not guilty!”

Serves 4

A LITTLE EFFORT

GREAT VALUE Preparation: 40 minutes Cooking: 1½ hours

For the yoghurt-and-coconut panna cotta: gelatine sheets 3 x 2.5 g sheets coconut milk 300 g honey 4T lemon 1, zested vanilla powder a pinch plain double-cream yoghurt 400 g

For the berry sauce: mixed berry juice ¾ cup, plus 2 T water ½ cup caster sugar 20 g cornflour 2t water 1T

For the home-made granola: red-and-white quinoa 150 g oats 150 g sesame seeds 15 g pumpkin seeds 20 g linseeds 20 g almonds 20 g, roughly chopped Woolworths breakfast muesli 80 g honey 200 g brown sugar 20 g coconut oil 25 g vanilla extract 1t

For serving: home-made granola for each bowl 50 g strawberries 4, cut into sixths blueberries 12, some halved raspberries 16 blackberries 8, halved rose syrup 2T honey 30 g dehydrated rose petals, to garnish mint leaves 4, sliced, to garnish mint 4 sprigs

berry sauce 4T

1 To make the panna cotta, bloom the gelatine in cold water. Place the coconut milk, honey, lemon zest and vanilla powder in a saucepan and bring to a simmer. 2 Remove the coconut milk mixture from the heat and strain to remove the lemon zest. Add the bloomed gelatine to the warm coconut milk mixture, stirring to dissolve it. Allow the mixture to cool, then stir in the yoghurt.

3 Pour 200 g of the panna cotta mixture into bowls, then chill to set. 4 To make the berry sauce, place the berry juice, water and caster sugar in a saucepan and heat until the sugar dissolves. 5 Mix the cornflour and water, then stir into the berry juice and bring to the boil while stirring. Make sure to cook out the cornflour and allow the sauce to thicken. 6 Remove from the heat, pour the mixture into a bowl and cover the top of the mixture with clingwrap, touching the top of the mixture to prevent a skin forming on the top. Allow to cool over an ice bath, then place in the fridge. 7 To make the granola, mix all the dry ingredients except the muesli. In a saucepan, heat the honey, brown sugar, coconut oil and vanilla until the sugar dissolves; do not boil.

8 Toss the dry ingredients through the honey mixture and spread onto a silicone baking mat on a baking tray. Bake at 170°C for 10 minutes, then mix. Bake for a further 5 minutes, then mix again, then bake for a final 5 minutes. Remove from the oven and turn out into a bowl. Make sure to stir the mixture as it bakes. Remove once all the ingredients are golden brown. 9 To serve, place 50 g granola on one half of each panna cotta, keeping the other side clean. Gently mix the berries into the rose syrup and honey. Top the granola with the berries, then garnish with the dehydrated rose petals, sliced mint and mint sprigs. Serve with the berry syrup.

WINE: Woolworths Astoria Luxury

Gold Prosecco

“The granola recipe makes a big portion, so there will be some left to enjoy later!”