|500 g||Eskort Minced Bacon|
|125 ml||muscovado sugar|
|125 ml||maple syrup|
|375 ml||raw oats|
|250 ml||desiccated coconut|
|250 ml||bran flakes|
|250 ml||almond flakes — optional|
|250 ml||dried cranberries|
|15 ml||powdered gelatine|
|250 ml||castor sugar|
|5 ml||vanilla essence|
|375 ml||plain double thick yoghurt|
|fresh fruit of choice|
|maple syrup or raw honey (optional) — optional|
For the syrup for granola:
Preheat oven to 180°C.
Spread bacon evenly on a baking tray lined with parchment paper.
Bake in the oven for 15–20 minutes until crispy and golden.
Place bacon on a kitchen towel to absorb excess fat and set aside to cool.
Combine all the ingredients except the crispy bacon in a saucepan over moderate heat.
Mix until well combined and starting to melt.
As soon as the butter melts, stir in the crispy bacon.
Cook until the sauce starts to simmer and all sugar granules have dissolved.
Remove from the heat and set aside.
For the granola:
Reduce oven temperature to 110ºC.
In a heat-proof mixing bowl, combine the raw oats, coconut, bran flakes and almond flakes.
Pour the hot syrup over the granola mixture and mix thoroughly.
Spread the granola on a prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.
Remove granola from the oven and leave to cool completely.
Mix in the dried cranberries and store in an airtight container in the fridge.
For the panna cotta:
In a small mixing bowl, mix gelatine powder with 1/4 cup of water and leave to bloom.
Heat the cream in a small saucepan over moderate heat until it starts to steam.
Add the bloomed gelatine and castor sugar to the cream and stir until both are dissolved. Do not allow to boil.
Remove the cream mixture from the heat and add vanilla essence and yoghurt.
Stir until well combined and pour into a mould.
Refrigerate for 4–6 hours until set.
Prepare the panna cotta the night before to ensure that it is ready to serve in the morning.
If you’re low on time, store-bought yoghurt is a good alternative to the panna cotta.
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