This panna cotta is pretty interesting. I can’t say that I love it. I would try it again though, and next time I would serve it in the ramekin and make a cornflake crunch to put on top.
From Momofuku Milk Bar Cookbook
Cereal Milk
100 g (2 3/4 cups) corn flakes
825 g (3 3/4 cups) cold whole milk
30 g (2 tablespoons) light brown sugar
1 g (1/4 teaspoon) kosher salt
Preheat oven to 300 F and spread the cereal on a parchment-lined baking sheet. Bake corn flakes for 15 minutes until crunchy and lightly toasted. Let cool completely before making cereal milk.
Pour toasted corn flakes into a large pitcher. Pour milk over the cereal and stir vigorously. Let the milk steep with the cereal for 20 minutes.
Strain milk through a fine sieve. Press down on the mushy corn flakes to wring out every last bit of milk (try not to press the cereal through the sieve). Add about half of the brown sugar and salt. Taste. Decide if you want to add any more sugar or salt and flavor to your own taste.
825 g (3 3/4 cups) cold whole milk
30 g (2 tablespoons) light brown sugar
1 g (1/4 teaspoon) kosher salt
Preheat oven to 300 F and spread the cereal on a parchment-lined baking sheet. Bake corn flakes for 15 minutes until crunchy and lightly toasted. Let cool completely before making cereal milk.
Pour toasted corn flakes into a large pitcher. Pour milk over the cereal and stir vigorously. Let the milk steep with the cereal for 20 minutes.
Strain milk through a fine sieve. Press down on the mushy corn flakes to wring out every last bit of milk (try not to press the cereal through the sieve). Add about half of the brown sugar and salt. Taste. Decide if you want to add any more sugar or salt and flavor to your own taste.
Cereal Milk Panna Cotta
3/4 teaspoons powdered gelatin
2 tablespoons cold water
320 g (1 1/4 cups) cereal milk
25 g (1 1/2 tablespoons, packed) light brown sugar
1 g (1/4 teaspoon) kosher salt
Sprinkle gelatin over cold water and let bloom for 5 minutes.
Heat half of the cereal milk until warmed. Whisk in bloomed gelatin until completely dissolved. Add remaining cereal milk, brown sugar and salt. Pour mixture into serving glasses and transfer to the fridge. Let set for at least 3 hours.
2 tablespoons cold water
320 g (1 1/4 cups) cereal milk
25 g (1 1/2 tablespoons, packed) light brown sugar
1 g (1/4 teaspoon) kosher salt
Sprinkle gelatin over cold water and let bloom for 5 minutes.
Heat half of the cereal milk until warmed. Whisk in bloomed gelatin until completely dissolved. Add remaining cereal milk, brown sugar and salt. Pour mixture into serving glasses and transfer to the fridge. Let set for at least 3 hours.
