Maple Crunch Breakfast Panna Cotta
Up your chef skills with this light creamy breakfast pannacotta!
Method
Preparation time: 10 min | Cook time: 4 hrs | Serves: 4
1 Place the water in a small bowl, then sprinkle the gelatine evenly over the surface of the water. Don’t stir, and set it aside to bloom. 2 In a small saucepan, combine the cream, brown sugar and vanilla, and place over medium heat. Stir gently with a spatula as it heats. When it’s about to start simmering, remove it from the heat. 3 Add the bloomed gelatine and stir well until it has dissolved into the cream, then divide the pannacotta mixture into 4 small ramekins. There should be 80-90ml per serve. 4 Transfer the ramekins to the refrigerator to set for at least 4 hours. 5 When ready to serve, run a butter knife around the edge of the ramekin and flip into a shallow bowl. If you create an air bubble around the edge of the pannacotta, it should fall quite easily into the bowl. 6 Arrange about half a cup of cereal around each pannacotta, then add berries and fruit of your choice before serving.Ingredients
1 tbsp water
1 tsp powdered gelatine
300 ml pouring cream
2 tbsp brown sugar, lightly packed
pinch of salt
1 tsp vanilla
2 cups Maple Crunch Cereal
Berries and fruit of choice, to serve
