Cereal Milk Panna Cotta

SO I went to the Austin Food and Wine Festival two weekends ago and I found this cookbook.  This magical, unicorn-like cookbook that I started reading with a glass of wine in my hand and IMMEDIATELY purchased.  “Milk” is by Christina Tosi of Momofuku Milk Bar in New York.  You can buy yours here:  http://www.shopmilkbar.com/shipping/shop/milk-bar-cookbook-signed-by-christina-tosi/

New bible?

New bible?

Anyways this is like the single greatest dessert/pastry cookbook I’ve ever seen and I have fallen in love with Christina and her desserts.  So I’m going to try my hand at doing that blogger thing and cooking every recipe in this book.  We’ll see how it goes.

Christina’s trademark is her Cereal Milk.  Think the milk leftover in your cereal bowl after you’ve eaten the last of the cornflakes.  And then make that into dessert.  Today I’m trying the first two recipes:  Cereal Milk and then using that to make Cereal Milk Panna Cotta.

Les Ingredients

Les Ingredients

First we make the cereal milk.  Toast a baking sheet full of cornflakes on parchment paper for 12 min or so until they’re lightly toasted/crispy.  Let them cool completely.  In a pitcher or jug, mix about 4 cups of whole milk in and stir.  Add 2 packed tablespoons of light brown sugar, a small pinch of kosher salt and let it steep for 20 min or until the cornflakes are super soggy.

Toasted cornflakes steeping in milk.

Toasted cornflakes steeping in milk.

Strain through a fine mesh sieve and press the cornflakes with the back of a wooden spoon to get all the milk out.  That’s it!  Woo Cereal Milk!

For the panna cotta:  bloom 3/4 teaspoon of powdered gelatin in 2 tbs of water for 4 min.  Make sure to spread the gelatin evenly over the water otherwise it won’t soften up and that’s gross.  Soon you’ll have some mushy bloomed gelatin, yay!

Warm up bit of the milk and add the gelatin, whisking to dissolve.  Then add 2 cups of cereal milk, 1 and a half tablespoons light brown sugar and a small pinch of kosher salt.  Whisk it together over the light heat until all the sugar is dissolved.  Split the mixture into small cups or jars (I did into three small jars) and refrigerate until set, minimum 4 hours.


I topped with some fresh raspberries but would also be great with some granola to add crunch.  2 recipes down, like a hundred to go.  Yum.

Eat it.  Now.

Eat it. Now.

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