Additional information
| Difficulty | Basic |
|---|---|
| Category | Pastry & Bakery |
| Yield | About Twelve 4oz Servings |
Panna Cotta Yogurt Parfait
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.
Description
| 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 | ||
1
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.
2
Weigh your Itaberco Pronto Panna Cotta (PS-401) in a small bowl and set aside.
3
Weigh your cream and milk in the saucepan and cook over medium high heat until the
mixture begins to simmer (about 180 °F).
4
Remove the mixture from the heat and whisk in the Pronto Panna Cotta, mixing until
the base is dissolved.
5
Carefully portion the mixture evenly between the 12 serving containers, filling each one
about ¼ of the way.
6
Chill the portions immediately until set, about 1 hour.
7
Once panna cotta is completely set, evenly distribute the yogurt mixture between
the 12 serving containers.
8
Sprinkle granola over the yogurt in each cup.
9
Top each cup with berries of your choice.
10
Serve immediately, or store under refrigeration.
