Cereal Milk Panna Cotta With Caramelized Corn Flake Crunch Food
CEREAL-MILK PANNA COTTA WITH CARAMELIZED CORN FLAKE CRUNCH
Steps:
- To make panna cotta, heat oven to 300 degrees. Spread cereal on a baking sheet and bake until toasty, about 12 minutes. While still warm, transfer to large bowl or container and add milk and cream. Stir to combine and let steep 45 minutes. (Dessert will get too starchy if it steeps longer.)
- Strain into a microwave-safe bowl or a saucepan, pressing to extract liquid. (Discard soggy cereal or eat it.) Add salt and brown sugar, and heat just until milk is hot enough to dissolve sugar, watching carefully. Stir gently to dissolve sugar. Ladle 1/4 cup milk mixture into a small bowl and mix in gelatin. Set aside 5 minutes, then whisk soaked gelatin back into remaining milk mixture.
- Divide mixture among 8 ramekins or silicone molds. Refrigerate until set, about 2 hours. If using ramekins, cover and reserve until ready to serve. If using molds, freeze 1 hour and pop out onto wax paper (not parchment), then refrigerate until ready to serve.
- Meanwhile, make topping, if you like: heat oven to 275 degrees. Put 3/4 cup cereal in a large bowl and crush lightly with your hands. In a small bowl, stir together milk powder, sugar and salt. Sprinkle mixture over crushed flakes and add melted butter. Toss to coat cereal evenly. Spread on a baking sheet lined with parchment paper (or a nonstick baking mat) and bake 20 minutes, or until deep golden brown. Remove from pan and set aside to cool. Serve immediately or store in an airtight container up to 1 week.
- When ready, serve cold panna cottas in ramekins or turn out onto plates. Sprinkle generously with corn flake topping.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 19 grams, Sodium 459 milligrams, Sugar 18 grams, TransFat 0 grams
CEREAL-MILK PANNA COTTA WITH CARAMELIZED CORN FLAKE CRUNCH
Make and share this Cereal-Milk Panna Cotta With Caramelized Corn Flake Crunch recipe from Food.com.
Provided by fuchi726
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. To make panna cotta, heat oven to 300 degrees. Spread cereal on a baking sheet and bake until toasty, about 12 minutes. While still warm, transfer to large bowl or container and add milk and cream. Stir to combine and let steep 45 minutes. (Dessert will get too starchy if it steeps longer.).
- 2. Strain into a microwave-safe bowl or a saucepan, pressing to extract liquid. (Discard soggy cereal or eat it.) Add salt and brown sugar, and heat just until milk is hot enough to dissolve sugar, watching carefully. Stir gently to dissolve sugar. Ladle 1/4 cup milk mixture into a small bowl and mix in gelatin. Set aside 5 minutes, then whisk soaked gelatin back into remaining milk mixture.
- 3. Divide mixture among 8 ramekins or silicone molds. Refrigerate until set, about 2 hours. If using ramekins, cover and reserve until ready to serve. If using molds, freeze 1 hour and pop out onto wax paper (not parchment), then refrigerate until ready to serve.
- 4. Meanwhile, make topping, if you like: heat oven to 275 degrees. Put 3/4 cup cereal in a large bowl and crush lightly with your hands. In a small bowl, stir together milk powder, sugar and salt. Sprinkle mixture over crushed flakes and add melted butter. Toss to coat cereal evenly. Spread on a baking sheet lined with parchment paper (or a nonstick baking mat) and bake 20 minutes, or until deep golden brown. Remove from pan and set aside to cool. Serve immediately or store in an airtight container up to 1 week.
- 5. When ready, serve cold panna cottas in ramekins or turn out onto plates. Sprinkle generously with corn flake topping.
Nutrition Facts : Calories 435.1, Fat 30.2, SaturatedFat 18.7, Cholesterol 104.6, Sodium 522.7, Carbohydrate 36.1, Fiber 0.6, Sugar 17, Protein 7.5
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- Preheat oven to 150C. Spread Corn Flakes on an oven tray lined with baking paper, bake until lightly toasted (15 minutes) and cool completely. Transfer to a large jug, add milk, stir vigorously then stand at room temperature to infuse (20 minutes). Strain through a fine sieve, pressing on solids to extract all liquid (discard solids). Whisk in brown sugar and ½ tsp sea salt, cover and refrigerate until required. This is your Cereal Milk.
- Warm a little Cereal Milk in a small saucepan over low heat. Squeeze gelatine to remove excess water, add to warm Cereal Milk, stir to dissolve then add to remaining Cereal Milk, stirring to combine but being careful not to incorporate air. Divide among 6 small glasses (about 300ml each) and refrigerate until set (3 hours-overnight).
- For Corn Flake crunch, reduce oven to 140C. Pour Corn Flakes into a bowl and coarsely crush with your hands to one-quarter of their original size. Add milk powder, sugar and 1 tsp sea salt and toss to combine. Add butter and toss to form small clusters. Spread on an oven tray lined with baking paper and bake until toasted (20 minutes); the clusters should smell buttery and crunch gently when cooled slightly and chewed. Cool completely and serve with Cereal Milk panna cotta. Corn Flake crunch will keep stored in an airtight container at room temperature for a week or in the refrigerator or freezer for a month.
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