Maple Crunch Breakfast Pannacotta


  • 1 tbsp water
  • 1 tsp powdered gelatine
  • 300 ml pouring cream
  • 2 tbsp brown sugar, lightly packed
  • pinch of salt
  • 1 tsp vanilla
  • 2 cups Maple Crunch Cereal
  • Berries and fruit of choice, to serve


Step 1

Place the water in a small bowl, then sprinkle the gelatine evenly over the surface of the water. Don’t stir, and set it aside to bloom.

Step 2

In a small saucepan, combine the cream, brown sugar and vanilla, and place over medium heat. Stir gently with a spatula as it heats. When it’s about to start simmering, remove it from the heat.

Step 3

Add the bloomed gelatine and stir well until it has dissolved into the cream, then divide the pannacotta mixture into 4 small ramekins. There should be 80-90ml per serve.

Step 4

Transfer the ramekins to the refrigerator to set for at least 4 hours.

Step 5

When ready to serve, run a butter knife around the edge of the ramekin and flip into a shallow bowl. If you create an air bubble around the edge of the pannacotta, it should fall quite easily into the bowl.

Step 6

Arrange about half a cup of cereal around each pannacotta, then add berries and fruit of your choice before serving.