For dessert or breakfast, this tropical greek yoghurt panna cotta with lemon grass is delicious! It might be a bit over the top for a breakfast but sometimes you have got to spoil yourself! ⠀
Greek Yogurt and Lemongrass Breakfast Panna Cotta
Panna cotta is so versatile and a must know recipe. It can be made savory or sweet. This breakfast version looks indulgent but isn't any more unhealthy than your regular breakfast.
You can use the base from this recipe to add flavor to any kind of panna cotta, just make sure to infuse the flavor long enough in the milk.
For the plating I used different sizes of cutters but you can definitely present it in a glass or cut the shapes yourself.
- 2 portions
- Prep time: 20 Minutes Cook time: 3 Hours Total time: 3 hr 20 min
- honey (15 ml)
- greek yoghurt (170 ml)
- lemon grass (1)
- plant based milk (80 ml)
- gelatine (1,5 sheet)
- 15 ml honey⠀⠀
The panna cotta
- Heat the milk in a small saucepan and add the chopped lemongrass. Let the milk infuse for 10 minutes.
- In the meantime soak the gelatine sheet in some cold water. After 10 minutes add the honey and gelatine and combine until dissolved.
- Mix in the greek yogurt and place the mixture into your desired mold and place it in the fridge. Wait for at least 3 hours and it’s ready to eat!