Dulce de leche pannacotta with quinoa and coconut crumble

ONE of the best places in the nation for breakfast is Mrs S, in Maylands, Perth. And here is Mrs S's new breakfast sweet.

ONE of the best places in the nation for breakfast is Mrs S, in Maylands, Perth. And here is Mrs S's new breakfast sweet, devised by head chef Lisa Schreurs.

Dulce de leche pannacotta
1500ml cream
1 litre milk
1 litre dulce de leche (cook three unopened cans of condensed milk - or enough to make a litre - on low heat in boiling water, completely covered for five hours; allow to cool)
8 leaves gelatine

Combine cream and milk in a pot on stove. Bring to simmer with a plastic spatula. Add dulce de leche off heat and whisk through thoroughly (a blender may help). Whisk in gelatine. Strain and remove any top air bubbles
Divide between lightly sprayed dariole moulds and chill on a tray in fridge until set. (Do not put in fridge at boiling temperature or a skin will form on top.)

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Quinoa Crumble
3 cups rice flour
500g butter, softened
3 cups quinoa flakes
3 cups cooked quinoa (preferably red and white)
1tsp salt
3 cups light brown sugar
2 cups almond meal
1tsp ground ginger
1tsp cinnamon

Combine all ingredients in a large bowl and mix until combined/crumbly. Divide and spread onto a flat tray with baking paper. Bake for 15-20 minutes at 175C.  It needs to be lightly browned and crunchy when cool. Cool completely on a tray so it forms chunky pieces. Store in an airtight container.

To serve: Sprinkle crumble on plate, place pannacotta in the middle. Add sliced banana and edible flowers.