Cereal Panna Cotta

Name: Cereal Panna Cotta
Cuisine: British
Ingredients: 250 g Heavy Whipping Cream,; 250 g Whole Milk,; Cereals Of Your Choice, 50g + More For Garnishing; 75 g Demerara Sugar,; 5 g Gelatin Sheets,

Daniel Lim @fatdoughsg

Singapore

If you reside in Singapore, you will know that the cereals selection is very limited. So limited that it is depressing. I will always dream of those aisles of different types of cereals in a supermarket in America as a child. I still do now. The cereals I grew up eating were Koko Krunch, Honey Stars, Corn Flakes and Frosties. We didn't even have Froot Loops!

Actually, I had been wanting to do this for quite some time, ever since I saw Christina Tosi made it. Yes, the wonderful Christina from Momofuku Milk Bar! It only occurred to me when I was doing this funny "how people are eating" stories series on my Instagram. Hence, the cereal panna cotta kinda click. I saw another version of this on Chef Studio video on YouTube; hers is a simplified version.

I am using my all-time favorite cereals; Koko Krunch (as you know I don't have much of an option). You can use any cereals you love. I notice that Christina actually made a cereal crunch as a garnish. I find that it is actually too overpowering (maybe I am using Koko Krunch and she is using Corn Flakes) as the main focus is the cereals infused panna cotta. But you can definitely give it a try. Remember, the plate is your canvas and you are the artist.

Daniel Lim @fatdoughsg

Saved

Ingredients

250 gHeavy Whipping Cream,
250 gWhole Milk,
Cereals Of Your Choice, 50g + More For Garnishing
75 gDemerara Sugar,
5 gGelatin Sheets,

Saved

Steps

1

In a large bowl, add cream and milk.
Stir to combine well.
Add in cereals of your choice. I am using my childhood favorite, Koko Krunch.
2

Set aside for 30 mins to allow the cereals infused with the cream-milk mixture.
Pass the mixture thru' a fine sieve over a sauce pot.
Using the back of a spoon and squeeze out as much liquid as you can. But do not overdo it.
3

You can choose to eat the soggy cereals or discard.
Add in sugar.
Turn the heat up to medium.
Stir to dissolve the sugar and bring the cream-milk mixture up to a boil.
4

While that's happening, bloom gelatin sheets in a bowl of water.
Once the cream-milk mixture boils, remove from heat.
Squeeze excess water outta the bloomed gelatin and add into the cream-milk mixture.
Stir to dissolve the gelatin.
5

Pass the cream-milk mixture thru' a fine sieve over the ramekins.
Discard any residue.
Chill the panna cotta in the fridge at least 6 to 8 hrs or preferably overnight.
6

Just when about to serve, add hot water into a shallow bowl.
Leave the ramekin of panna cotta in the hot water bath for about 45 sec to 1 min.
As soon as the panna cotta can start to wobble, remove from the water bath.
7

Do not leave it in the hot water bath for too long, or the panna cotta will melt.*
Carefully flip and unmold onto a serving plate.
*If the panna cotta doesn't unmold, return back into the hot water bath for a few more seconds.*
8

Garnish with some crushed cereals.
Serve immediately.