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Orange panna cotta with chocolate and pumpkin seed granola

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

  1. Put the milk, cream and vanilla paste into a saucepan. Bring to just before boiling point.
  2. Remove from the heat and add the sugar.
  3. Squeeze the water from the gelatine sheet and add to the pan, whisking to dissolve it.
  4. Arrange the orange segments around the bottom of a dish.
  5. 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

  1. While the panna cottas are setting, preheat the oven to 180°/160° fan/gas mark 4, and line a baking tray with parchment paper.
  2. In a large bowl, mix the oats (make sure you use jumbo oats), cocoa powder, cinnamon, chilli flakes, nutmeg and pumpkin seeds together.
  3. In a small bowl, mix the honey and coconut oil. Add the wet ingredients to the dry and coat thoroughly.
  4. Transfer the mixture to the baking tray and bake for 15 minutes.
  5. Remove from the oven and stir with a spoon, then bake for a further 10 minutes.
  6. 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.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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