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Make Ahead Breakfast Panna Cotta with Lemon, honey, almond milk

Easy Breakfast Lemon Custard Recipe


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Description

I’m adding this easy, creamy lemon custard recipe to my breakfast make-ahead rotation. And I’m pretty sure once you taste it, you’ll add it too! Can be made dairy-free.


Ingredients

Units Scale
  • 2 cup almond milk, divided (or milk of your choice)
  • 2 teaspoon unflavored powdered gelatin
  • 3 tablespoons lemon zest (about 34 lemons)
  • 4 teaspoons lemon juice
  • 4 tablespoons honey (or to taste)
  • 1 cup Greek yogurt (or non-dairy, Greek-style yogurt of your choice)
  • Fruit preserves (I used raspberry) and granola, for serving

Instructions

  1. DISSOLVE THE GELATIN: Combine 1 cup of cold milk with the gelatin in a small saucepan and let sit for 5 minutes to soften. Once softened, place over low heat and cook until gelatin is dissolved. Set aside.
  2. HEAT REMAINING INGREDIENTS: In a separate saucepan, combine the remaining milk, lemon zest, juice, and honey. Stir over medium-low heat until the honey has melted and the mixture is combined.
  3. ADD THE GELATIN AND YOGURT: Add the gelatin mixture to the warm milk and lemon mixture and mix well. Then remove the saucepan from heat then stir in the Greek yogurt and mix until smooth.
  4. CHILL: Pour the mixture into ramekins or canning jars and refrigerate for at least 6 hours (or until firm).
  5. SERVE: To serve, top lemon custards with fruit preserves, fresh fruit, and granola (or toppings of your choice).

Notes

  • You can make your own granola or use high-quality store bought. I like to get some from one of my favorite breakfast spots in town.
  • Try to use preserves without any added sugars. The honey gives the lemon custard plenty of sweetness.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 182
  • Sugar: 23 g
  • Sodium: 127.6 mg
  • Fat: 5 g
  • Carbohydrates: 25.6 g
  • Protein: 10.3 g
  • Cholesterol: 9.3 mg