Breakfast Yoghurt Panna Cotta with Apricot Compote and Pistachio

Breakfast Yoghurt Panna Cotta with Apricot Compote and Pistachio Recipe

Ingredients (for 4 people)

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.