Breakfast Panna Cotta with Chocolate Crunch

Serves: 6|Prep: 14 minCook: 20 minSet: 240 min

For many mums, a sleep in and brekkie in bed on Mother’s Day would be a dream come true! So I’ve put together a Panna Cotta recipe that can be prepped in advance or with the help of older children or caregivers to be served up on Sunday morning (after the sleep in, of course!). This Panna Cotta is dairy-free and the Chocolate Crunch can be made nut-free too so everyone can enjoy this tasty brekkie.

Ingredients

Method

Panna Cotta:
1 2/3 cups (415ml) almond milk
¼ cup (90g) raw honey
1 vanilla bean, split and seeded
2 ½ tsp Great Lakes gelatine powder or another good quality gelatine powder
2 tbs (40ml) water
1 ½ cups (420g) coconut yoghurt

Chocolate Crunch:
½ cup (80g) almonds, chopped
½ cup (40g) shredded coconut
2 tbs (25g) pepitas
2 tbs (25g) sunflower seeds
¼ cup (40g) hemp seeds
2 tbs (30g) flax seeds
2 tbs (60g) raw honey
¼ cup (30g) carob powder

Toppings:
Fresh fruit to serve

1.	Bring the almond milk, honey, vanilla pod and seeds to a gentle simmer over medium heat.
2.	Bloom the gelatine in the boiling water.
3.	Once simmering, remove the milk mixture from the heat, stir through the gelatine to dissolve.
4.	Cool to room temperature then remove the vanilla pod and stir through the yoghurt.
5.	Pour into containers and refrigerate for 4 hours or overnight to set.
6.	Preheat the oven to 160°C. Line a baking tray with baking paper.
7.	Combine the nuts, seeds and carob powder in a bowl. Drizzle over the honey, stir until the mixture clumps together. Spread onto the lined tray and bake for 20 mins stirring half way through cooking. Remove from the oven and cool completely.
8.	Sprinkle chocolate crunch over set panna cotta and serve with fresh fruit.