Cereal-Milk Panna Cotta with Cornflake Crunch

In my search for a truly unique and interesting dessert I came across a recipe in my current cookbook obsession Momofuku by David Chang and Peter Meehan. Christina Tosi is their Head Pastry Chef and the creative genius behind such Momofuku desserts as Crack Pie, the Composte Cookie, and Cereal-Milk Panna Cotta.

Apparently Tosi wouldn`t drink milk as a child unless it was soaked in Corn Flakes or Frosted Flakes, a childhood memory which is the origin of the Cereal-Milk phenomenon at Momofuku and its sister store Momofuku Milkbar, and the Panna Cotta at Ko, their other restaurant.

And this is really, really, freaking good.  The topping is like crack!  It says `optional` in the recipe, but I cannot see how there is any option but to make it!!!  I can`t believe how such humble (and weird) ingredients come together to make the most interesting and delicious dessert!  And it truly reminds me of the left-over milk in the bottom of a cereal bowl after you eat all the crunchy goodness - in the best way possible.

This is a bit of a long post so I am including more photos than normal just to prove that this recipe, though it takes time, is not that hard

Cereal-Milk Panna Cotta with Cornflake Crunch

NY Times Recipe Published: February 17, 2009
Time: 1 hour, plus 45 minutes steeping and 2 hours refrigeration
Serves 8

FOR THE PANNA COTTA:

6 cups Kellogg’s Corn Flakes
3 cups whole milk
2 cups heavy cream
3/4 teaspoon kosher salt
1/4 cup packed light brown sugar
1 tablespoon powdered gelatin (about 1 1/2 packages)

FOR THE TOPPING (OPTIONAL):

3/4 cup Kellogg’s Corn Flakes
3 tablespoons nonfat milk powder
1 tablespoon granulated sugar
1/8 teaspoon salt
3 tablespoons unsalted butter, melted.


Directions for Panna Cotta:

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.)

Just don`t taste it at this stage or the true flavour of the dessert won`t come through!

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.

Ok...you can taste it now...yum!

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.

Directions for Topping:

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.


To serve:

When ready, serve cold panna cottas in ramekins or turn out onto plates. Sprinkle with corn flake topping.


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This recipe has got me wondering....if something made of Cornflakes soaked in milk and cream can taste so good, what would it be like if I tried it with other cereals from my childhood. What commercials stand out the most for me.....

`Can`t get enough of that Sugar Crisp`with that bear in a turtleneck driving around getting into trouble, or that bird Sonny who is `Cuck-oo for Cocoa Puffs!`. Tony the Tiger and Frosted Flakes were order of the day at my house. And I always wanted Frankenberry or Lucky Charms but my Mom wouldn`t let me. Waaaahhhhh!

Well now I am the Mom, so maybe I`ll mess around a bit with those next!