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Lavender & Chai Yogurt Panna Cotta with Crunchy Maple Topping

Greek Yogurt Panna Cotta with Crunchy Maple Topping in Jar
Delicious yogurt panna cotta that's sweetened with lavender and chai maple syrup, then topped with crunchy oat crumble and fresh fruit. A tasty summer brunch dessert!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chilling 2 hours
Total Time 3 hours 30 minutes

Ingredients

For the yogurt panna cotta

  • 1½ cups whole milk
  • 1 package (tablespoon) gelatin
  • 1 cup Greek yogurt 2% or more
  • ½ cup heavy cream
  • ⅓ cup PURE Infused Lavender & Chai Maple Syrup
  • 1 teaspoon pure vanilla extract

For the crunchy maple topping

  • 2 cups rolled oats
  • ¼ cup flax seeds
  • ½ cup raw shelled pumpkin seeds
  • ½ cup whole raw almonds
  • ½ cup PURE Infused Lavender & Chai Maple Syrup
  • ¼ cup butter
  • ¼ cup water
  • ½ teaspoon pure vanilla extract
  • pinch sea salt
  • pinch ground cinnamon

Instructions

For the yogurt panna cotta

  • 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.)
  • 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.

For the crunchy maple topping

  • Preheat oven to 325°F.
  • 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.

Notes

  • Makes enough crunchy topping for panna cotta, plus extra to eat with yogurt or milk for breakfast or a snack.
  • Add toppings to panna cotta right before serving. Top with seasonal fresh fruit of your choice, such as peaches, strawberries, raspberries, blueberries or gooseberries.
  • You can substitute other flavoured maple syrup or plain in place of the lavender and chai maple syrup.