Yogurt-based panna cotta is a simple make-ahead brunch, easily elevated with a touch of vanilla and a topping of your favorite fruits and granola. Whether it's peanut and banana (pictured above), or a more classic muesli and berries, you can tailor the toppings to your taste. When I'm hosting guests, I like to set out a selection of fruits and grains and let them customize each dish.
I stepped up my game for this granola streusel by toasting it in a pan with butter, but if you're looking for something a little lighter (or just don't want to break out a pan) granola on its own works just fine.
- Yield:Serves 4
- Active time: 25 minutes
- Total time:25 minutes, plus up to overnight to set
- 1 packet gelatin (1/4 ounce)
- 4 tablespoons warm water
- 2 cups Greek yogurt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/4 cup sugar
- 3 tablespoons butter
- 1 cup granola
- 2 tablespoons brown sugar
Sprinkle gelatin over warm water and let sit until gelatin is fully absorbed, about 10 minutes. In a large bowl whisk together Greek yogurt, cream, and vanilla.
Heat milk and sugar in a small saucepan over medium high heat, stirring occasionally to prevent scorching. When bubbles begin to form around the edges remove from heat and pour in the gelatin, whisking constantly until the gelatin has dissolved into the milk. Slowly pour the hot milk into the cream/yogurt mixture and divide between 4 large wine glasses. Let chill for 2 hours until set, or ideally cover with plastic wrap and refrigerate overnight.
When ready to serve, melt butter in a medium saucepan over medium heat, then add granola and 2 tablespoons brown sugar. Cook stirring constantly until granola is toasted and coated with sugar. Let cool completely before serving the granola crumbled on top of the panna cotta.