Smooth and silky yogurt panna cotta topped with zingy fresh fruit. This is a healthy and easy make-ahead breakfast you can take on the go.
This yogurt panna cotta is a definite favourite breakfast in our house. I initially made this recipe just for an instagram post earlier this year, but we love it so much it deserves its own blog spot.
I know, panna cotta is usually a dessert, but as this refined-sugar free option is so light, delicious and healthy, it’s a perfect breakfast. It’s not overly sweet at all. There’s a little bit of honey in there but the main sweetness comes from the fruit topping.
Yogurt Panna Cotta Ingredients
The ingredients in the panna cotta itself are – Milk, gelatine (or agar agar if you’re vegetarian), honey (or maple syrup), vanilla and yogurt.
First the gelatine is sprinkled over the milk in a saucepan and left for a few minutes to soften.
Then the saucepan of milk is placed in the stove. The honey is added and it’s all gently warmed while the gelatine is stirred in. Once it’s steamy and the gelatine has dissolved, it’s left to cool.
Meanwhile the yogurt is mixed with vanilla in a bowl. Once the milk has cooled, it’s drizzled and stirred into the yoghurt. This finished mixture is poured into glasses or jars. Choose jars with lids if you want a breakfast on-the-go!
Then it’s left to set in the refrigerator for at least 4 hours.
Fresh Fruit Topping
This is the part that takes a yummy panna cotta and turns it into a delicious breakfast – The fresh fruit topping.
This can be whatever fruit you like, and depending on the season it will change I’m sure. Right now it’s end of spring in New Zealand so I top them with juicy strawberries, zingy kiwifruit, lemon zest and freshly shredded mint.
In the winter I like to use citrus fruits, and in summer, it’s all about stone fruit!
After 4 hours the panna cotta will be set enough to eat but it will continue to firm up more as time goes on (not too much though, a good panna cotta needs to be wobbly!)
More topping options
If you’re after a little more texture, you can add a sprinkle of toasted muesli, crushed nuts or seeds over top of the fresh fruit for a bit of crunch.
Have you made this Panna cotta? Tag me and let me know! @home_grown_happinessnz
Yogurt Breakfast Panna cotta with Fresh Fruit
- 1 ½ cups milk 375ml
- 2-3 tbsp honey or maple syrup
- 2 tsp gelatine powder or agar agar if vegetarian
- 1 cup unflavoured yogurt 250ml
- 1 tsp vanilla paste
- 2 medium kiwifruit
- 6 large strawberries
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 2 Tbsp shredded mint leaves
- Pour the milk into a medium saucepan. Sprinkle over the gelatine powder and leave it to sit and soften for 3 minutes.
- Once it has softened, place the saucepan on a stove over medium heat. Add in the honey and stir to warm the milk and dissolve the gelatine. Once it is steaming (but not boiling) and the gelatine has dissolved, take it off the heat and leave it to cool until it is at room temperature.
- In a separate bowl, add the yoghurt and the vanilla and mix them together. Once the milk mixture has cooled down, drizzle it into the yoghurt and stir to combine it. (if the yoghurt splits as you pour the milk, the milk was still too hot. You can fix this by whizzing the mixture in the blender.)
- Pour the panna cotta mixture into 4 glasses or jars and place them in the refrigerator to set for a minimum of 4 hours.
- While the panna cotta is setting, the fruit topping can be prepared. Peel the kiwifruit. Chop the kiwifruit and the strawberries into small 1/2 cm cubes and add them to a bowl. Sprinkle over the lemon zest, the lemon juice and the shredded mint. Toss to coat. Store the fruit in the refrigerator until the panna cotta is ready to serve.
- When ready to serve, spoon the fruit over the panna cotta. If you would like extra texture, sprinkle over some toasted muesli, seeds or crushed nuts for crunch.