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
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.
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.
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.
Transfer the ramekins to the refrigerator to set for at least 4 hours.
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.
Arrange about half a cup of cereal around each pannacotta, then add berries and fruit of your choice before serving.