Granola crowned panna cotta

By Chef Faisal – Prep Time: 2 hrs – Cook Time: 5mins – Serves 1

Ingredients

Panna cotta: 65 g cooking cream, 55 g white sugar, 1 ml coffee essence, ½ sheet gelatin, and 60 g Greek yogurt.

Fig granola: 50 g oats, 12 g dried fig, diced, 10 g black raisins, 2 g dried pomegranate, 7 g crushed pistachio, 2 g mixed sesame seeds, 5 g pumpkin seeds, 7 g sunflower seeds, 30 ml honey, 1 pinch cardamom powder, and 1 pinch sea salt.

Cranberry caviar: 100 ml cranberry juice, 2 g agar-agar powder, 1 g salt, 5 g sugar, and 1 pinch dried mint powder.

Cranberry glaze sauce: 60 ml cranberry juice, 5 g white sugar, and 1 pinch sea salt.

For assembly: 1 pc panna cotta, 60 g fig granola, 1/8 tsp cranberry caviar, 10 ml cranberry glaze sauce, 1 strawberry, and 2 blueberries.

Method

For the panna cotta, soak the gelatin sheet in cold water for 10 minutes. Gently warm the cooking cream with the sugar, then remove from the heat and dissolve the softened gelatin into the mixture. Stir in the coffee essence and Greek yogurt until fully combined. Pour into a mould and chill for at least 2 hours until set.

For the fig granola, combine all the ingredients in a bowl and mix well. Spread the mixture evenly on a tray and roast in a preheated oven at 170°C for 15 minutes, stirring once halfway through. Allow to cool completely.

For the cranberry caviar, heat all the ingredients except the agar-agar in a saucepan and bring to a boil for 5 minutes. Add the agar-agar and boil for another 2 minutes. Strain the mixture and transfer it to a squeeze bottle, then allow it to cool to at least 30°C. Slowly drop the liquid into 500 ml of chilled corn oil to form caviar pearls. Strain the oil and rinse the caviar in cold water.

For the cranberry glaze sauce, combine all the ingredients in a saucepan and cook over medium heat for about 5 minutes, until slightly thickened.

For assembly, place the panna cotta in the centre of a plate and arrange the fig granola beside it. Garnish with cranberry caviar, drizzle with cranberry glaze sauce, and finish with fresh berries.