Description
We couldn’t imagine a better way to wake up than this breakfast panna cotta! Filled with zesty and sweet flavors, it’s practically a good morning to your taste buds.
Ingredients
Units
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For the Meyer Lemon Panna Cotta:
- 1 cup skim or almond milk, divided
- 1 teaspoon powdered gelatin
- 1 1/2 tablespoons Meyer lemon zest
- 2 teaspoons Meyer lemon juice
- 1/2 teaspoon ground ginger
- 2 tablespoons honey
- 1/2 cup greek yogurt
- raspberry preserves, for serving
For the stovetop granola:
- 2 tablespoons coconut oil
- 1 cup old fashioned oats
- 1/2 cup chopped almonds
- pinch of salt
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup candied ginger, chopped into small pieces
Instructions
- For the panna cotta, combine 1/2 cup cold milk with the gelatin in a small saucepan and let sit for 5 minutes to soften. Once softened, place over low heat and cook until gelatin is dissolved. Set aside.
- In a medium saucepan, combine the remaining milk, Meyer lemon zest, juice, ground ginger and honey. Stir over medium heat until combined.
- Add the gelatin mixture to the warm milk and lemon mixture and mix well. Remove from heat then stir in the greek yogurt until smooth.
- Pour into serving dishes and refrigerate for at least 6 hours or until firm.
- For the stovetop granola: Add the coconut pan to a large skillet over medium heat. Add the oats and almonds, stirring until toasted, about 5 minutes.
- Turn the heat to low and add the salt, honey, vanilla and cinnamon. Stir to combine then cook another 3-5 minutes stirring occasionally.
- Add in the candied ginger, mix well, then spread out onto a sheet of parchment paper and let cool completely.
- To serve: top panna cottas with raspberry preserves and granola.