Eskort

Bacon Granola with Panna Cotta & Seasonal Fruit

Prep Time

10min

Cook Time

30min

Total Time

40min

Serves

6

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

Serve topped with fresh seasonal fruit and drizzled with honey or syrup of your choice.

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