Serve topped with fresh seasonal fruit and drizzled with honey or syrup of your choice.
Bacon Granola with Panna Cotta & Seasonal Fruit
Ingredients
- Bacon Granola
- 500g Eskort Minced Bacon
- 375ml (1½ cups) raw oats
- 250ml (1 cup) desiccated coconut
- 250ml (1 cup) All Bran Flakes
- 250ml (1 cup) almond flakes (optional)
- 250ml (1 cup) dried cranberries
- Syrup for Granola
- 125ml (½ cup) muscovado sugar
- 125ml (½ cup) maple syrup
- 60ml (¼ cup) butter
- 60ml (¼ cup) honey
- 5ml (½ tsp) cloves
- 5ml (1 tsp) cinnamon
- Panna Cotta
- 15ml (1 tbsp) gelatine powder
- 60ml (¼ cup) water
- 375ml (1½ cups) cream
- 250ml (1 cup) castor sugar
- 5ml (1 tsp) vanilla essence
- 375ml (1½ cups) double thick yoghurt
- Serving
- seasonal fruit
- honey or syrup (optional)
Method
- Minced Bacon
- Preheat oven to 180º֯C.
- Spread bacon evenly on a baking tray lined with parchment paper.
- Bake in the oven for 15-20 minutes until crispy and golden.
- Place bacon on a kitchen towel to absorb excess fat and set aside to cool.
- Syrup for Granola
- Combine all the ingredients in a saucepan over moderate heat.
- Mix until well combined and starting to melt.
- As soon as the butter melts, stir in the crispy bacon.
- Cook until the sauce starts to simmer and all sugar granules have dissolved.
- Remove from the heat and set aside.
- Granola
- Reduce oven temperature to 110ºC.
- In a heat-proof mixing bowl, combine the raw oats, coconut, all bran and almond flakes.
- Pour the hot syrup over the granola mixture and mix thoroughly.
- Spread the granola on a prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.
- Remove granola from the oven and leave to cool completely.
- Mix in the dried cranberries and store in an airtight container in the fridge.
- Panna Cotta
- In a small mixing bowl, mix gelatin powder with water and leave to bloom.
- Heat the cream in a small saucepan over moderate heat until it starts to steam.
- Add the bloomed gelatin and castor sugar to the cream and stir until both are dissolved. Do not allow to boil.
- Remove the cream mixture from the heat then add vanilla essence and yoghurt.
- Stir until well combined and pour into a mould.
- Refrigerate for 4-6 hours to set.
- Tips:
- Prepare the panna cotta the night before to ensure that it is set and ready to serve in the morning.
- If you’re low on time, store-bought yoghurt can be used instead of panna cotta.
Serve
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