Additional information
Difficulty | Basic |
---|---|
Category | Pastry & Bakery |
Yield | About Twelve 4oz Servings |
Pastry & Bakery
Itaberco’s Breakfast Parfait recipe is another delicious way to utilize our Pronto Panna Cotta. Layer the finished panna cotta with sweetened yogurt, granola, and fruit for a wholesome and satisfying breakfast treat.
Difficulty | Basic |
---|---|
Category | Pastry & Bakery |
Yield | About Twelve 4oz Servings |
1 | Scale or Measuring Cups |
1 | One Quart Sauce Pan |
2 | Small Whisks |
2 | Small Bowls |
12 | 5oz Serving Containers |
Grams | Ounces | Volume | |
Itaberco Pronto Panna Cotta (PS-401) | 75g | 2.75oz | 1/3 cup |
Heavy Cream | 227g | 8oz | 1 cup |
Milk, Whole | 114g | 4oz | 1/2 cup |
Nonfat Greek Yogurt, Plain | 400g | 14oz | 1 3/4 cup |
Itaberco Pre-Mixed Fruit Base (BF-350) | 100g | 3.5oz | 1/2 cup |
Granola | 100g | 3.5oz | 1 cup |
Fresh Berries | 1 1/2 cups | ||
Weigh your Itaberco Pre-mixed Fruit Base (BF-350) and yogurt in a small bowl, and whisk together well. Set aside to allow
mixture to completely dissolve.
Weigh your Itaberco Pronto Panna Cotta (PS-401) in a small bowl and set aside.
Weigh your cream and milk in the saucepan and cook over medium high heat until the
mixture begins to simmer (about 180 °F).
Remove the mixture from the heat and whisk in the Pronto Panna Cotta, mixing until
the base is dissolved.
Carefully portion the mixture evenly between the 12 serving containers, filling each one
about ¼ of the way.
Chill the portions immediately until set, about 1 hour.
Once panna cotta is completely set, evenly distribute the yogurt mixture between
the 12 serving containers.
Sprinkle granola over the yogurt in each cup.
Top each cup with berries of your choice.
Serve immediately, or store under refrigeration.