Cook Culinary & Craft Studio

Breakfast Panna Cotta

Debbie Hannibal
Recipe by
1 1/2 hours
Prep: 15 minutes | Cook: 5 minutes | Servings: 8

Such a delicious alternative to the standard yoghurt and berry offering for brunch or breakfast but spectacular enough to hold it’s own as a dessert.


Breakfast Panna Cotta 

  • 1x500g double thick, full fat Greek Yoghurt from (Woolworth’s or Spar brand)
  • 2 cups or 500ml cream
  • 1/3 cup or 80ml white or castor sugar or honey (can be reduced to 60ml or substituted with Xylitol or Stevia to taste)
  • 4 pumps of Nomu or Woolworth’s vanilla paste or ½ teaspoon vanilla powder
  • 4 teaspoons Sheriden’s gelatine or 1 sachet (3 tsp) Woolworth’s gelatine
  • A little boiling water


  1. Place the cream, sugar and vanilla in a pot and heat
  2. Mix gelatine with a little boiling water and stir until dissolved (there should be no grains left)
  3. When the cream is warm and sugar dissolved, remove from heat and add the gelatine while whisking
  4. Allow to cool to room temperature or just slightly warm and whisk in the yoghurt

Refrigerate in one of the following:
In a glass trifle or salad bowl, in individual glasses or in glass jars with lids.
In 8 individual moulds (RL 125ml with lids from Wespack) or plastic tubs. Adding honey first helps to unmould it.
In a Woolworth’s silicone bread pan with re-enforced metal (needs 1 ½ x recipe).
In a Woolworth’s silicone ring mould (needs 2x recipe)
Serve one of the following ways:
Top with fresh berries, figs and honey, berry coulis, walnuts or pistachio nuts and honey or poached winter fruit
Serve with granola rounds or sprinkle with granola.

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