strawberry and apple breakfast panna cotta

It's winter in Sydney, but feeling like spring, heck yesterday felt like summer! Early spring mornings are my favourite, just warm enough, without summer's humidity, and perfect for lazy brunches. So, with languid weekend brunches in mind, here's my recipe for a strawberry and apple breakfast pannacotta. Half the cream has been subbed for greek yoghurt, so while still beautifully smooth, it's lighter than regular pannacotta, with the sweetness of strawberry and apple, a slight yoghurty tang. 

This is the first in a series of recipes I'm developing for Barker's Pantry, and uses their strawberry and apple compote, but it could absolutely be swapped for either of the other flavours. You can make and serve your pannacotta in glasses, or use dariole moulds and turn them out to serve, the plastic moulds work really well.

strawberry and apple breakfast panna cotta

3 sheets gold strength gelatine
150 ml thickened cream
150ml milk
50g caster sugar 
1/2 vanilla bean, seeds scraped
150g Barker's strawberry and apple compote, plus extra to serve
200ml pot set yoghurt

• place the gelatine leaves in a bowl of iced water, set aside
• tip the milk, cream, sugar, and the half vanilla bean, include the seeds, into a medium saucepan, bring to a simmer over a gentle heat, take off the heat and set aside
• take the gelatine leaves out of the bowl and squeeze gently to remove the excess water; add to the pan and stir until dissolved, strain through a sieve into a bowl
• add the yoghurt, and using a whisk, stir until combined
• add the compote, stir to combine
• pour into your serving bowls, take care not to splash the sides, cover and pop in the fridge for 4 hours, or until set
• serve chilled with granola, additional compote, and fresh fruit 

If you made the pannacotta in dariole moulds, run a sharp knife around the outside of the pannacotta, gently pressing against the mould to keep the knife against the plastic. Place your serving plate over the pannacotta in its mould, quickly turn over, give the mould a gentle tap, and your pannacotta should slip out onto the plate - if this fails, gently squeeze the mould to break the air lock and try again :)

serves 6