Breakfast panna cotta

Breakfast panna cotta

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  • 4
  • Easy
  • 40 minutes
  • 1 1⁄2 hours
  • Woolworths Astoria Luxury Gold Prosecco

A twist on having dessert for breakfast, this delicious breakfast panna cotta is a great way to start the day feeling satisfied but definitely not guilty!


  • For the yoghurt-and-coconut panna cotta:
  • 3 x 2.5 g sheets gelatine sheets
  • 300 g coconut milk
  • 4 T honey
  • 1 lemon, zested
  • a pinch vanilla powder
  • 400 g plain double-cream yoghurt
  • For the berry sauce:
  • 3⁄4 cup, plus 2 T mixed berry juice
  • 1⁄2 cup water
  • 20 g caster sugar
  • 2 t cornflour
  • For the home-made granola:
  • 150 g red-and-white quinoa
  • 150 g oats
  • 15 g sesame seeds
  • 20 g pumpkin seeds
  • 20 g linseeds
  • 20 g almonds, roughly chopped
  • 80 g Woolworths breakfast muesli
  • 200 g honey
  • 20 g brown sugar
  • 25 g coconut oil
  • 1 t vanilla extract
  • For serving:
  • 50 g home-made granola for each bowl
  • 12 strawberries, cut into sixths
  • 12 blueberries, some halved
  • 16 raspberries
  • 8 blackberries, halved
  • 2 T rose syrup
  • 30 g honey
  • dehydrated rose petals, to garnish
  • 4 mint leaves, sliced, to garnish
  • 4 mint, sprigs
  • 4 T berry sauce

Cooking Instructions

1. To make the panna cotta, bloom the gelatine in cold water. Place the coconut milk, honey, lemon zest and vanilla powder in a saucepan and bring to a simmer.

2. Remove the coconut milk mixture from the heat and strain to remove the lemon zest. Add the bloomed gelatine to the warm coconut milk mixture, stirring to dissolve it. Allow the mixture to cool, then stir in the yoghurt.

3 Pour 200 g of the panna cotta mixture into bowls, then chill to set.

4. To make the berry sauce, place the berry juice, water and caster sugar in a saucepan and heat until the sugar dissolves.

5. Mix the cornflour and water, then stir into the berry juice and bring to the boil while stirring. Make sure to cook out the cornflour and allow the sauce to thicken.

6. Remove from the heat, pour the mixture into a bowl and cover the top of the mixture with clingwrap, touching the top of the mixture to prevent a skin forming on the top. Allow to cool over an ice bath, then place in the fridge.

7. To make the granola, mix all the dry ingredients except the muesli. In a saucepan, heat the honey, brown sugar, coconut oil and vanilla until the sugar dissolves; do not boil.

8. Toss the dry ingredients through the honey mixture and spread onto a silicone baking mat on a baking tray. Bake at 170°C for 10 minutes, then mix. Bake for a further 5 minutes, then mix again, then bake for a final 5 minutes. Remove from the oven and turn out into a bowl. Make sure to stir the mixture as it bakes. Remove once all the ingredients are golden brown.

9. To serve, place 50 g granola on one half of each panna cotta, keeping the other side clean. Gently mix the berries into the rose syrup and honey. Top the granola with the berries, then garnish with the dehydrated rose petals, sliced mint and mint sprigs. Serve with the berry syrup.

Find more breakfast recipes here. 

Photograph: Elsa Young

Natasha Sideris Recipe by: Natasha Sideris
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Natasha Sideris is the Founder and CEO of Tashas Group and the maverick of the casual dining scene in South Africa and now in the UAE. 3rd generation in hospitality, Natasha grew up at the side of her father, a restaurateur, learning the business from a young age.

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