Honey Yoghurt Panna Cotta with Honey roasted Granola
Serving size – serves 4
Prep time - 15
Cooking time – 25
Setting time- 4 hours
Ingredients
Granola
1 tbsp. butter
2 tbsp. Berringa honey
½ tsp. salt
½ tsp. vanilla bean paste
½ tsp. cinnamon
1 cup rolled oats
½ cup pepita seeds
½ cup sunflower seeds
¼ cup buckinis
½ cup raw macadamias, chopped
Panna Cotta
2.5 sheets gold leaf gelatin
270ml cream
150ml milk
80g Berringa honey
½ tsp. vanilla bean paste
100g Greek yoghurt
2 passion fruit, halved
1 punnet strawberries, halved
1 punnet raspberries
2 tbsp. Berringa honey
80g Berringa fresh honeycomb
Method
Preheat an oven to 170 degrees Celsius and line a baking tray with baking paper.
Place the butter, honey, salt, vanilla and cinnamon in a microwave safe bowl and microwave for 20 seconds or until honey is warm and butter is melted. Alternatively this can be done in a saucepan over the stove on a low heat.
Combine the remaining dry ingredients for the granola in a bowl, pour over the warm butter mixture and stir through. Spread the granola mixture evenly onto the lined baking tray and bake for 20 minutes, stirring every 3-5 minutes to ensure the whole mixture is golden and the edges do no burn. Once the granola is cooked, leave it aside to cool until the panna cotta is ready to plate.
Place the gelatine in a bowl of cold or iced water to bloom and set aside for 5 minutes.
Place the cream, milk, honey and vanilla in a saucepan and warm over a low heat on the stove. Take the pan off the heat as soon as the honey has melted, and before it comes to a simmer.
Now that the mixture is warm, squeeze the water our of the gelatine and whisk it through the warm milk mixture.
Place the Greek yoghurt in a medium sized bowl, and slowly whisk in the warm milk mixture. If the mixture still seems very hot, allow it to cool for 5 minutes before pouring into the yoghurt, so the yoghurt doesn’t split.
Pour the mixture into 4 even sized moulds and allow to set for at least 4 hours or overnight. These can be made a few days in advance and kept in the fridge.
Once the panna cotta is set remove it from the moulds by gently pushing on one side to release an air pocket in the mould and the panna cotta should slowly fall out. Alternatively you can run a knife around the edge of the mould and this should do the same trick.
To plate up place the panna cotta to one side of the bowl, and arrange the granola around it. Place the half passion fruit to one side of the panna cotta and arrange the berries evenly across the plate. Garnish with the Berringa fresh honeycomb and a generous drizzle of the Berringa honey.
