Are you familiar with Chef’s table on Netflix? It’s a documentary profiling world-renowned chefs. And it never fails to leave me feeling stunned and amazed and inspired all over again. I was watching an episode covering Christina Tosi and the Milk Bar in NYC the other day. I found her cereal milk panna cotta really interesting and felt like trying it. Here’s my version.
Cornflakes milk panna cotta: Soak 2.5 dl cornflakes in 5 dl milk for 30 to 45 minutes. Remove the cereals (save them for the cookies), add heavy cream to the cereal milk for the liquid to amount to 5 dl in total. Bring to a boil. Soak 6 gelatine leaves in cold water. When soft, remove the water and solve in 0.5 dl of the hot cereal milk. Mix with the rest of the cereal milk and place in a mold. Allow to set for at least 4 hours in the fridge.
Chewy cornflakes cinnamon cookies: Mix the soaked cornflakes with 50 g coconut butter, 1 tbsp cinnamon and 2 tbsp brown sugar. Place tablespoonfuls of the dough on a parchment paper lined baking tray and bake for 10-12 minutes in 225°C.
Caramelized cornflakes: Roast 0.5 dl cornflakes mixed with 20 g salted butter and 1 tbsp icing sugar for 15 minutes in 180°C.
Apple compote: Chop 2 unpeeled red apples. Sauté with prosecco, vanilla extract and cinnamon.
Decorate with edible flowers (e.g. rhubarb flowers).