cinnamon, maple + yoghurt pannacotta with roasted banana

I guess I’ve always been a bit of a rule breaker; drinking red wine with fish, making u-turns at the traffic lights, mixing recycling with the non-recycling. Yeah, I’m wild like that. And it only gets wilder with my obsession of eating dessert for breakfast (see exhibit A). I’m all for blurring the lines between what is and isn’t suitable to eat in the morning. A chocolate cupcake for breakfast? Surely not. A chocolate muffin? Satisfying chocoholics in an acceptable manner since the dawn of time.

IMG_1177 (1)Now, when you think pannacotta, you may think it’s what wobbly, cream-laden dreams are made of. And while that is certainly true, and may it forever and always be so, let me introduce to you an alternative, most acceptable manner in which to devour pannacotta in the mornings; with thick, creamy yoghurt. This breakfast-cum-dessert is so simple to whip up, and you can rest assured knowing you’ve got your morning meal sorted for a couple of days ahead. Plus, it’s a fabulous probiotic-boost for your gut. Feel free to play around with the spices and even the toppings; we’ve made vanilla and berry versions before, and even chai-spiced treats. Granola pairs with them wonderfully, lending that crunchy texture to juxtapose with the soft yoghurt. Who said you can’t have sweet, creamy jelly for breakfast? I suppose I’m *wild* like that.


cinnamon, maple + yoghurt pannacotta with roasted banana – pannacotta adapted from – gluten free, serves 4

you’ll need…

  • 1 cup full cream milk
  • 1/4 cup maple syrup (if you have more of a sweet tooth, or are making this as dessert, increase to 1/3 cup)
  • 3/4 tsp ground cinnnamon
  • 3 tsp powdered gelatine
  • 500g plain, greek yoghurt, at room temperature
  • 2 large, ripe bananas (or 3-4 small ones)
  • 2-3 tbsp coconut or rapadura sugar
  • 1/3 cup flaked almonds, toasted

here’s what you do…

  1. Heat the milk, maple syrup and cinnamon in a small saucepan over medium heat, stirring until the maple dissolves.
  2. Place 1/4 cup of boiling water in a ramekin or small dish, sprinkle over gelatin and mix until gelatine has dissolved. Add to the milk mixture and mix well, then leave to infuse for 30 minutes.
  3. Combine the milk and gelatine mix with the yoghurt in a large bowl, whisking thoroughly. Place into 4 ramekins or greased dariole moulds and chill for 4 hours, or overnight.
  4. When ready to serve, preheat oven to 200C (180C fan forced). Cut bananas lengthways, leaving skin on, and sprinkle over sugar, ensuring a nice even layer. Place on baking tray and roast until tender and sugar has melted/caramelised, about 10 or so minutes (depending on size/ripeness of banana). Slip off their skins and discard.
  5. Serve pannacotta with roasted banana and flaked almonds.

2 thoughts on “cinnamon, maple + yoghurt pannacotta with roasted banana

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