When we were in Australia a few months ago, we attended our friends' wedding in Daylesford (a little town in the Victoria country side). The day after, a group of us met for brunch at Larder before taking a walk and heading to an after wedding day barbie (that's barbecue in Australia!). E. and I had already had lunch there the day before and it was nice to be able to sample the breakfast options too. E's choice was particularly intriguing to me: a yogurt panna cotta with toasted muesli and poached quince compote. I am more familiar about panna cotta as a dessert option but I have been known to occasionally have dessert for breakfast so why not! I have to say the combination of ingredients was perfect and it was such a refreshing dish on the day (it was the height of Summer over there).
For me, it is great to find new breakfast ideas because I can be a fussy breakfast person. I stick with one thing I like having for a few weeks, then I get bored and move on to the next thing. And I really do not like to skip breakfast so I look at every possible idea to vary that first meal of the day. So, a yogurt panna cotta with crunchy granola and fruit compote? Yes, definitely something that would satisfy my breakfast cravings!
For me, it is great to find new breakfast ideas because I can be a fussy breakfast person. I stick with one thing I like having for a few weeks, then I get bored and move on to the next thing. And I really do not like to skip breakfast so I look at every possible idea to vary that first meal of the day. So, a yogurt panna cotta with crunchy granola and fruit compote? Yes, definitely something that would satisfy my breakfast cravings!
I had promised myself to try something similar at home once being back in Ireland and it feels like now is the right time with all the delicious Summer fruit around. We tried it first a few weeks ago with regular panna cotta and poached pears. And then more recently, I made one with Greek yogurt and apricot compote. This turned out to be my favourite combination so far.
It really makes for a great breakfast option (or brunch). I like to set the different toppings in separate dishes on the table (like a mini breakfast bar): apricot compote, granola, chopped pistachios and a small jug of almond milk. I serve the yogurt panna cotta in individuals large bowls (or deep plates) and then people can help themselves to the rest. The panna cotta and apricot compote are best prepared ahead (the day before preferably since they need to set and cool down).
I feel like there are so many things to try it with: chocolate granola and poached pears, blackberry compote and toasted hazelnuts, etc. maybe a citrus version for Winter time?
It really makes for a great breakfast option (or brunch). I like to set the different toppings in separate dishes on the table (like a mini breakfast bar): apricot compote, granola, chopped pistachios and a small jug of almond milk. I serve the yogurt panna cotta in individuals large bowls (or deep plates) and then people can help themselves to the rest. The panna cotta and apricot compote are best prepared ahead (the day before preferably since they need to set and cool down).
I feel like there are so many things to try it with: chocolate granola and poached pears, blackberry compote and toasted hazelnuts, etc. maybe a citrus version for Winter time?
* Scroll down for the recipe *
Breakfast Yogurt Panna Cotta with Apricot Compote and Pistachio Recipe (Gluten Free, Vegetarian*)
Ingredients (for 4 people)
For the yogurt panna cotta
100ml full fat milk
60g cream
60g caster sugar
1 vanilla bean (cut lengthwise and scrape the seeds)
2 gelatin sheets* (3g)
200g Greek yogurt
For the apricot compote
4 apricots (pitted and diced)
40g caster sugar
juice of 1/2 lemon
1 tablespoon water
For serving
granola
almond milk
chopped unsalted pistachios
1. Put the gelatin sheets in a bowl of cold water to soak until softened.
2. Put the milk, cream, sugar, vanilla seeds and bean in a saucepan over a medium heat, Bring to a simmer, stirring to dissolve the sugar. When it is simmering, remove the pan from the heat and discard the vanilla bean. Drain the gelatin well and whisk it in until dissolved. Set aside.
3. Pour the Greek yogurt in a large bowl and stir it a bit. Whisk in the cream and vanilla mixture and stir vigorously until you get a smooth and well combined. Divide the mixture between 4 ramekins. Let it cool down completely, cover and put in the fridge to set for at least 5 hours (overnight is even better).
4. Put the diced apricots, sugar, lemon juice and tablespoon of water in a saucepan over medium heat, stir the ingredients together. Bring to a light boil then turn the heat down and simmer for another 15 minutes. Set aside to cool down.
5. When it is time to serve, run a thin knife blade around the inside of the ramekins and delicately turn the panna cotta into individual large bowls (or deep plates).
To serve, place a spoonful of apricot compote on top of the yogurt panna cotta, sprinkle with granola and chopped pistachios to your liking, then drizzle almond milk around it. Et voilà, breakfast/brunch is ready!
Bon appétit!
Notes:
* Make sure to use an equivalent for a vegetarian version.
Ingredients (for 4 people)
For the yogurt panna cotta
100ml full fat milk
60g cream
60g caster sugar
1 vanilla bean (cut lengthwise and scrape the seeds)
2 gelatin sheets* (3g)
200g Greek yogurt
For the apricot compote
4 apricots (pitted and diced)
40g caster sugar
juice of 1/2 lemon
1 tablespoon water
For serving
granola
almond milk
chopped unsalted pistachios
1. Put the gelatin sheets in a bowl of cold water to soak until softened.
2. Put the milk, cream, sugar, vanilla seeds and bean in a saucepan over a medium heat, Bring to a simmer, stirring to dissolve the sugar. When it is simmering, remove the pan from the heat and discard the vanilla bean. Drain the gelatin well and whisk it in until dissolved. Set aside.
3. Pour the Greek yogurt in a large bowl and stir it a bit. Whisk in the cream and vanilla mixture and stir vigorously until you get a smooth and well combined. Divide the mixture between 4 ramekins. Let it cool down completely, cover and put in the fridge to set for at least 5 hours (overnight is even better).
4. Put the diced apricots, sugar, lemon juice and tablespoon of water in a saucepan over medium heat, stir the ingredients together. Bring to a light boil then turn the heat down and simmer for another 15 minutes. Set aside to cool down.
5. When it is time to serve, run a thin knife blade around the inside of the ramekins and delicately turn the panna cotta into individual large bowls (or deep plates).
To serve, place a spoonful of apricot compote on top of the yogurt panna cotta, sprinkle with granola and chopped pistachios to your liking, then drizzle almond milk around it. Et voilà, breakfast/brunch is ready!
Bon appétit!
Notes:
* Make sure to use an equivalent for a vegetarian version.
