Thank you to PURE Infused Maple Syrup for collaborating on today’s post and helping me share one of my favourite summer recipes. As always, opinions are 100% my own.
Are you a brunch person? As soon as the warm weather arrives, I’m definitely one to enjoy a little al fresco dining before noon on the weekends.
Sometimes I’m craving good ‘ol waffles with fresh berry compote at one of our local restaurants. But, more often than not, I opt to stay home and enjoy our own back yard. That’s where it’s a little more socially acceptable to dine in my PJ’s.
Having the right ingredients on hand and prepping ahead makes brunch a breeze. Easy enough, you can even host a small get-together without rising with the sun. Because we know that happens way to early in the summer, right?
My go-to? Simple yogurt panna cotta that can be made the day before. Easy peasy!
Typically a dessert, but when topped with crunchy maple crumble with notes of lavender & chai, along with summer fresh fruit, it’s more like a parfait.
Caught somewhere between breakfast and dessert and oh-so-good!
Lavender & Chai Yogurt Panna Cotta
1 1/2 cups whole milk
1 pkg. (tablespoon) gelatin
1 cup Greek yogurt (2% or more)
1/2 cup heavy cream
1/3 cup PURE Infused Lavender & Chai Maple Syrup
1 tsp. pure vanilla extract
Place 1/2 cup of the milk into a small heavy saucepan and sprinkle with gelatin (do not stir). Allow to sit for 10 minutes. Gently heat over low until the mixture is warm and the gelatin is dissolved, whisking lightly. (You shouldn’t feel any granules between your fingers when it’s ready to go.)
Meanwhile, pour the remaining milk, yogurt, cream, maple syrup and vanilla into a mixing bowl. Stir to combine. Add milk and gelatin mixture and whisk until smooth.
Pour into small bowls or jars and place in the refrigerator. Set for at least 2 hours or overnight.
Crunchy Maple Topping
2 cups large flake rolled oats
1/4 cup flax seeds
1/2 cup raw pumpkin seeds (shelled)
1/2 cup whole raw almonds
1/2 cup PURE Infused Lavender & Chai Maple Syrup
1/4 cup butter
1/4 cup water
1/2 tsp. pure vanilla extract
pinch sea salt
pinch ground cinnamon
Preheat oven to 325 degrees.
In a large bowl, mix together rolled oats, flax seed, pumpkin seeds, and almonds.
In a small saucepan, add maple syrup, butter, water, vanilla, salt and cinnamon. Heat over medium heat until mixture just comes to a boil.
Remove from heat and pour over dry ingredients.
Stir to combine. There should be no excess liquid at the bottom of the bowl (add more oats if necessary).
Spread evenly on a baking sheet and bake for an hour, stirring every 15 minutes. On the last stir, turn oven off and place tray back into oven for 20-30 minutes until topping is dried out. Allow to completely cool.
Makes enough for panna cotta topping plus extra to eat with yogurt or milk for breakfast or a snack. Delish!
Assemble panna cotta right before serving. Top with seasonal fresh fruit of your choice like peaches, strawberries, raspberries, blueberries or gooseberries.
Love maple syrup as much as I do? Check out more unique flavour combinations available at PURE infused Maple Syrup. Pure Nova Scotian maple syrup with a fresh gourmet twist.
Check out more recipe ideas using maple syrup:
Enjoy your day!