Bacon granola with panna cotta & seasonal fruit

By Drum Digital
15 October 2018
Supplied.

Supplied.

Preparation: 10 min | Cooking: 30 min | Serves 6 | Total time: 40 min

This delicious recipe is great for an on-the-go breakfast in between the hustle and bustle of our busy lives. It’s high in fibre and iron and the bacon provides that extra protein boost you’re looking for at breakfast

Ingredients

500g Eskort Minced Bacon

Granola

375ml (1½c) raw oats

250ml (1c) desiccated coconut

250ml (1c) All Bran Flakes

250ml (1c) almond flakes (optional)

250ml (1c) dried cranberries

Syrup

125ml (1c) muscovado sugar

125ml (1c) maple syrup

65ml (4T) butter

65ml (4T) honey

2,5 ml (½t) cloves

5ml (1t) cinnamon

Panna cotta

15ml (1T) gelatine powder

60ml (¼c) water

250ml (1c) castor sugar

375ml (1½c) cream

5ml (1t) vanilla essence

375ml (1½c) double thick yoghurt

To serve

honey or syrup (optional)

seasonal fruit

Method

  • Preheat the oven to 180º?C.
  • Spread the bacon evenly on a baking sheet covered with parchment paper.
  • Cook for 15 to 20 minutes until the fat has rendered and the bacon is crispy and golden.
  • Place on kitchen towel to absorb excess fat and set aside to cool.

Syrup

  • Add the muscovado sugar, maple syrup, butter, honey and spices to a small pan and stir through over moderate heat until well combined and the butter begins to melt.
  • Add the bacon and cook until the sauce starts to simmer and the sugar has dissolved.

Granola

  • Reduce the oven temperature to 110ºC.
  • In a mixing bowl combine the oats, coconut and the all-bran and almond flakes.
  • Pour the hot syrup over the granola mixture and mix thoroughly.
  • Spread the granola on a prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.
  • Remove from the oven and leave to cool completely before mixing through the dried cranberries.
  • Store in an airtight container in the fridge.

Panna Cotta

  • In a small mixing bowl, mix the gelatine with the water and leave to bloom.
  • Heat the cream in a small saucepan at moderate heat until it starts to steam.
  • Add the bloomed gelatine and the castor sugar and stir until everything has dissolved.
  • Don’t allow to boil.
  • Remove the cream mixture from the heat, add the vanilla essence and yoghurt and stir through until well combined.
  • Pour into a mould and refrigerate for 4 to 6 hours to set.

To serve

  • Top the panna cotta with granola, drizzle with honey or syrup and serve with fruit.
  • The Pana Cotta can be made in advance to ensure it is properly set.

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