Cereal Milk Panna Cotta with Caramelized Cornflake Crunch

Ingredients

• 2 cups whole milk, infused with cereal
• 1 cup heavy cream
• 1 cup granulated sugar
• 2 teaspoons unflavored gelatin, softened in water
• 1 teaspoon vanilla extract
• 3 cups cornflakes, crushed

• 2 tablespoons unsalted butter, melted
• 1 cup brown sugar, packed
• 1 teaspoon salt

Method

1. 01
   Begin by preparing the cereal milk. Combine the whole milk and 3 cups of crushed cornflakes in a bowl. Let it sit for 20 minutes to infuse.
2. 02
   Strain the milk through a fine-mesh sieve, pressing on the cornflakes to extract as much liquid as possible. Discard the soggy cornflakes.
3. 03
   In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it soften for about 5 minutes.
4. 04
   In a saucepan, combine the cereal milk, heavy cream, and sugar. Cook over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
5. 05
   Remove the saucepan from heat. Stir in the softened gelatin until fully dissolved, then add the vanilla extract.
6. 06
   Pour the panna cotta mixture into individual serving glasses. Refrigerate for at least 4 hours, or until set.
7. 07
   For the caramelized cornflake crunch, preheat the oven to 350°F (175°C). In a bowl, mix the melted butter, brown sugar, and salt.
8. 08
   Add the remaining crushed cornflakes to the butter mixture and toss to coat evenly.
9. 09
   Spread the cornflake mixture onto a baking sheet lined with parchment paper. Bake for 10 minutes, or until golden and caramelized. Let cool completely.
10. 10
    Before serving, top each panna cotta with a generous amount of caramelized cornflake crunch.