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Breakfast Panna Cotta

Breakfast Panna Cotta
  • blend
  • cook
  • mix
  • eat
  • PREP
    15 minutes


  • 2 tablespoons water, boiled
  • 1 teaspoon powdered unflavoured gelatin
  • 2 cups Rokeby Farms Blueberry Probiotic Yoghurt
  • 1/2 tsp vanilla extract
  • 1 tsp maple syrup
  • Toasted muesli
  • Sliced strawberries for decoration


  1. Mix gelatin with water and set aside to soften.
  2. In a jug or tall glass, add gelatine mixture, vanilla extract and Probiotic Yoghurt. Stir to combine.
  3. Divide mixture into two ramekins. Place in fridge for minimum of 4 hours or overnight.
  4. To serve the panna cotta bring a small saucepan of water to a simmer and dip the bottom of the ramekins into the water for 5 seconds. Place a serving plate on top of the ramekin and invert it, shaking gently to help the panna cotta fall out. If it does not fall out easily, return to the warm water bath for another 2 seconds. Repeat with remaining ramekins.
  5. Serve with toasted muesli and slice strawberries.

Watch how to make it…