Delicious yogurt panna cotta that's sweetened with lavender and chai maple syrup and topped with oat crumble. A perfect dessert recipe for your summer brunch!
Place ½ 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.)
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.
Makes enough topping for panna cotta 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, such as peaches, strawberries, raspberries, blueberries or gooseberries.