Cereal Milk Panna Cotta with Candied Cornflake Crunch

Ingredients

• 3 cups cornflakes, crushed
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 2 teaspoons unflavored gelatin
• 1 teaspoon vanilla extract
• 1 teaspoon salt

• 2 cups cornflakes, crushed
• 1 cup light brown sugar, packed
• 1 cup unsalted butter, melted
• 1 teaspoon salt

Method

1. 01
   Preheat oven to 300°F (150°C).
2. 02
   Spread 3 cups of crushed cornflakes on a baking sheet and toast in the oven for 10 minutes until fragrant.
3. 03
   In a saucepan, combine toasted cornflakes and 2 cups of whole milk. Let steep for 20 minutes, then strain the milk into a bowl, pressing on the cornflakes to extract as much liquid as possible.
4. 04
   Add 1 cup of heavy cream, 1/2 cup of sugar, 1/4 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the cereal-infused milk. Stir to combine.
5. 05
   Sprinkle 2 1/2 teaspoons of gelatin over 2 tablespoons of water in a small bowl and let it bloom for 5 minutes.
6. 06
   Heat the milk mixture over medium heat until warm. Add the bloomed gelatin and stir until completely dissolved.
7. 07
   Pour the mixture into ramekins and refrigerate for at least 4 hours or until set.
8. 08
   For the candied cornflake crunch, combine 2 cups of crushed cornflakes, 1/4 cup of light brown sugar, 1/4 cup of melted butter, and 1/2 teaspoon of salt in a bowl. Spread on a baking sheet.
9. 09
   Bake the cornflake mixture at 300°F (150°C) for 15 minutes, stirring halfway through, until golden and crispy. Let it cool completely.
10. 10
    To serve, unmold the panna cotta onto plates and sprinkle with candied cornflake crunch.