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Yoghurt Panna Cotta

Vanilla Panna Cotta Breakfast Cups


Wake up to the breakfast of your dreams. These yoghurt panna cottas with seasonal berries will have you wondering why you’ve ever started your day any other way!

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 5 mins
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Panna Cotta

3 Tbsp (45 ml) cold water
1 packet (10 g) gelatine
2 C (500 ml) LANCEWOOD® Double Cream Vanilla Yoghurt
2 C (500 ml) fresh cream
½ C (120 ml) white sugar


assorted berries (blackberries, raspberries, blueberries and gooseberries)
½ C (125 ml) nutty granola
microgreens (optional)
honey (optional)

Panna Cotta

Mix the water and gelatine together in a small bowl and set aside to bloom.

Add the yoghurt to a large bowl and set aside.

Pour the cream and sugar into a medium-sized saucepan. Set over medium heat and allow to warm through; stir the mixture in order to melt the sugar. Do not let the cream reach a boil. Remove from the heat when the sugar is dissolved, then add the bloomed gelatine and whisk to combine.

Slowly pour the warm cream mixture into the yoghurt, while gently whisking, until completely combined.

Pour the mixture evenly between the glasses then place in the fridge for at least 4 hours or overnight to set.

To Serve

The panna cottas are better when they have come close to room temperature, so remove them from the fridge at least 20 minutes before you want to serve them. Top each panna cotta with a little granola, then stack with fresh berries. You can add microgreens if preferred and top with a little extra granola and a drizzle of honey.

Serve and enjoy.