Sugary Cereal Milk Panna Cotta with Fruity Pebble Crumble

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cups Frosted Flakes cereal
• 1 cup granulated sugar
• 1 tablespoon unflavored gelatin
• 1 cup cold water
• 1 teaspoon vanilla extract

• 1 cup Fruity Pebbles cereal
• 2 tablespoons unsalted butter, melted
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon salt

Method

1. 01
   In a medium saucepan, combine heavy cream and milk. Add the Frosted Flakes cereal and let it steep for 20 minutes to infuse the flavors.
2. 02
   Strain the cereal milk mixture into a clean saucepan, pressing on the cereal to extract as much liquid as possible. Discard the cereal.
3. 03
   Add sugar to the cereal milk mixture and heat over medium heat until the sugar dissolves completely. Do not let it boil. Remove from heat.
4. 04
   Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes.
5. 05
   Stir the bloomed gelatin into the warm cereal milk mixture until fully dissolved. Add vanilla extract and mix well.
6. 06
   Pour the mixture into 6 ramekins or serving glasses. Refrigerate for at least 4 hours or until set.
7. 07
   For the crumble, preheat your oven to 350°F (175°C). In a bowl, combine Fruity Pebbles, melted butter, flour, brown sugar, and salt.
8. 08
   Spread the mixture on a baking sheet lined with parchment paper. Bake for 10-15 minutes, stirring halfway through, until golden and crisp.
9. 09
   Let the crumble cool completely before breaking into chunks.
10. 10
    To serve, top each panna cotta with a generous sprinkle of Fruity Pebble crumble.