So recently I bought the Momofuku Milk Bar recipe book by Christina Tosi.
I never tried anything from the milk bar, even though there is a shop here in Toronto. I’ve only come to know about the Milk Bar by watching the Chefs Table Pastry: Episode 1.
After watching that episode I had to try the Cereal Milk (Cornflake) Panna Cotta, my next one will definitely be the crack pie!
This recipe is so easy to make! You only have to be careful with straining the cereal. You need a fine-mesh sieve and also you can’t force the milk out of the cereal or else it will happen what happened to mine… you can see 2 layers. The top bit is just the starchy bit that passed through the sieve.
It’s delicious. Look at that crunchy cornflakes… it’s divine! I tried it on ice cream its mouth watering…
Next time I make this though, I will use less gelatin and serve it in a cup. It was a bit stiff and “gelatiny” 😂
Hope you enjoy!
Cornflake Panna Cotta
Ingredients
- Cornflake Panna Cotta:
- 50g cornflakes
- 412g cold milk
- 1 tbsp light brown sugar
- 1 pinch of salt
- 2tbsp of cold water + 1 tbsp of gelatin Cornflake Crunch:
- 170 g cornflakes
- ½ cup of milk powder
- 3 tbsp of sugar
- 1/2 tsp of salt
- 130 g melted butter
Directions
Please check the video for method
🇵🇹 Receita em Português 🇵🇹
Panna Cotta de Cereal
Ingredients
- 50g de flocos de milho
- 412g de leite frio
- 1 colher de sopa de açúcar mascavo
- 1 pitada de sal
- 2 colheres de sopa de água fria + 1 colher de sopa de gelatina em po Crocante de Flocos de Milho:
- 170 g de flocos de milho
- ½ copo de leite em pó
- 3 colheres de sopa de açúcar
- 1/2 colher de chá de sal
- 130 g de manteiga derretida
Directions
Vê o video para o método.
dianneskitchen.ca 