Note: To begin this recipe, it is necessary to make your panna cotta well in advance to allow it to cool and set. Depending on your quantities, it may take four hours to do so.
To make the panna cotta – place the sugar and 125ml of the thickened cream into a saucepan. Split and scrape the vanilla bean then add it to the pan. On a low heat- simmer the mix for 5 minutes or until the sugar has dissolved then pour through a fine sieve into a large bowl. Add the soaked gelatin leaves and mix well then gently whisk in the yoghurt. Refrigerate for half an hour then fold in the whipped cream until well combined. Refrigerate for a further 4 hours or until fully set.
For the granola – preheat an oven to 160°C. Place the ingredients into a large, non-stick baking tray and mix well to combine. Bake in the oven for 20 minutes, remove and stir then return to oven for a further 20 minutes. Repeat this process until your granola is golden brown and crunchy. Remove from oven and let cool then place in an airtight container.
For the sugar syrup – place the sugar and water into a saucepan, gently bring to boil the turn down and simmer for 5 minutes. Remove from heat and cool. To serve – place the strawberries and raspberries into a bowl, lightly dress with the sugar syrup and set aside. Place some of the crunchy granola into bowls. With a hot kitchen spoon, gently scoop the panna cotta onto the granola. Arrange some of the berries over top and finish with some micro herbs.
pistachio granola
250g organic rolled oats
250g pistachio kernels
75g pepitas
75g sunflower seeds
75g shredded coconut
125ml organic honey
125ml extra virgin olive oil
yoghurt panna cotta
200g caster sugar
125ml thickened cream
275ml thickened cream – lightly whipped
1 vanilla bean
550g european natural yoghurt
3 gelatin leaves – soaked
sugar syrup
250g caster sugar
200ml water
2 punnets strawberries, sliced
1 punnet raspberries
micro herbs to serve