Orange panna cotta with chocolate and pumpkin seed granola
The perfect sweet dessert with a granola twist
For the panna cotta
75ml full-fat milk
300ml double cream
1 gelatine sheet, soaked in cold water
30g caster sugar
1 tsp vanilla paste
4 oranges, peeled and segmented, drained with kitchen paper
For the granola crumb
300g rolled jumbo oats
2 level tbsp cocoa powder
1 tbsp cinnamon
1 tsp chilli flakes
¼ tsp nutmeg
75g pumpkin seeds
100g runny honey
100g coconut oil, melted
100g dried cranberries
To make the panna cotta
Put the milk, cream and vanilla paste into a saucepan. Bring to just before boiling point.
Remove from the heat and add the sugar.
Squeeze the water from the gelatine sheet and add to the pan, whisking to dissolve it.
Arrange the orange segments around the bottom of a dish.
Pour the panna cotta mix over the top and allow to set for at least four hours or overnight. Place on a tray and cover with cling film.
To make the granola crumb
While the panna cottas are setting, preheat the oven to 180°/160° fan/gas mark 4, and line a baking tray with parchment paper.
In a large bowl, mix the oats (make sure you use jumbo oats), cocoa powder, cinnamon, chilli flakes, nutmeg and pumpkin seeds together.
In a small bowl, mix the honey and coconut oil. Add the wet ingredients to the dry and coat thoroughly.
Transfer the mixture to the baking tray and bake for 15 minutes.
Remove from the oven and stir with a spoon, then bake for a further 10 minutes.
Remove the granola from the oven and allow to cool. Break up any large chunks with your hands and stir the cranberries through. This will make more than you need but you can combine any leftovers with yoghurt for breakfast.
Serve the panna cottas with the granola crumb on top.
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