Breakfast panna cotta

The Italian dessert classic panna cotta does not need to be permanently relegated to an after dinner treat. This Greek yoghurt panna cotta served with fresh grapefruit segments and toasted coconut flakes is the perfect summer breakfast for those warmer days.

Greek yoghurt panna cotta, grapefruit and toasted coconut flakes

Yoghurt panna cotta - 6 portions

500ml cream

250ml yoghurt

100g caster sugar

1 tsp vanilla essence

15g gelatine powder

30ml water

Garnish

Toasted coconut flakes

Grapefruit segments

Method

●       Place cream, yoghurt, caster sugar and vanilla essence in a saucepan

●       Slightly heat until hot to the touch and the caster sugar has dissolved

●       Place the gelatine and water in a small bowl and mix together

●       Leave for a few minutes, then melt the mixture taking care not to boil it

●       Add the gelatine mixture to the cream stirring well

●       Pour the panna cotta into 125ml moulds

Leave to set overnight in the fridge

Plating

●       Garnish each panna cotta with three segments of grapefruit and a small handful of toasted coconut flakes