CEREAL-MILK PANNA COTTA WITH CARAMELIZED CORN FLAKE CRUNCH
Make and share this Cereal-Milk Panna Cotta With Caramelized Corn Flake Crunch recipe from Food.com.
Provided by fuchi726
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. To make panna cotta, heat oven to 300 degrees. Spread cereal on a baking sheet and bake until toasty, about 12 minutes. While still warm, transfer to large bowl or container and add milk and cream. Stir to combine and let steep 45 minutes. (Dessert will get too starchy if it steeps longer.).
- 2. Strain into a microwave-safe bowl or a saucepan, pressing to extract liquid. (Discard soggy cereal or eat it.) Add salt and brown sugar, and heat just until milk is hot enough to dissolve sugar, watching carefully. Stir gently to dissolve sugar. Ladle 1/4 cup milk mixture into a small bowl and mix in gelatin. Set aside 5 minutes, then whisk soaked gelatin back into remaining milk mixture.
- 3. Divide mixture among 8 ramekins or silicone molds. Refrigerate until set, about 2 hours. If using ramekins, cover and reserve until ready to serve. If using molds, freeze 1 hour and pop out onto wax paper (not parchment), then refrigerate until ready to serve.
- 4. Meanwhile, make topping, if you like: heat oven to 275 degrees. Put 3/4 cup cereal in a large bowl and crush lightly with your hands. In a small bowl, stir together milk powder, sugar and salt. Sprinkle mixture over crushed flakes and add melted butter. Toss to coat cereal evenly. Spread on a baking sheet lined with parchment paper (or a nonstick baking mat) and bake 20 minutes, or until deep golden brown. Remove from pan and set aside to cool. Serve immediately or store in an airtight container up to 1 week.
- 5. When ready, serve cold panna cottas in ramekins or turn out onto plates. Sprinkle generously with corn flake topping.
Nutrition Facts : Calories 435.1, Fat 30.2, SaturatedFat 18.7, Cholesterol 104.6, Sodium 522.7, Carbohydrate 36.1, Fiber 0.6, Sugar 17, Protein 7.5
CEREAL-MILK PANNA COTTA WITH CARAMELIZED CORN FLAKE CRUNCH
Steps:
- To make panna cotta, heat oven to 300 degrees. Spread cereal on a baking sheet and bake until toasty, about 12 minutes. While still warm, transfer to large bowl or container and add milk and cream. Stir to combine and let steep 45 minutes. (Dessert will get too starchy if it steeps longer.)
- Strain into a microwave-safe bowl or a saucepan, pressing to extract liquid. (Discard soggy cereal or eat it.) Add salt and brown sugar, and heat just until milk is hot enough to dissolve sugar, watching carefully. Stir gently to dissolve sugar. Ladle 1/4 cup milk mixture into a small bowl and mix in gelatin. Set aside 5 minutes, then whisk soaked gelatin back into remaining milk mixture.
- Divide mixture among 8 ramekins or silicone molds. Refrigerate until set, about 2 hours. If using ramekins, cover and reserve until ready to serve. If using molds, freeze 1 hour and pop out onto wax paper (not parchment), then refrigerate until ready to serve.
- Meanwhile, make topping, if you like: heat oven to 275 degrees. Put 3/4 cup cereal in a large bowl and crush lightly with your hands. In a small bowl, stir together milk powder, sugar and salt. Sprinkle mixture over crushed flakes and add melted butter. Toss to coat cereal evenly. Spread on a baking sheet lined with parchment paper (or a nonstick baking mat) and bake 20 minutes, or until deep golden brown. Remove from pan and set aside to cool. Serve immediately or store in an airtight container up to 1 week.
- When ready, serve cold panna cottas in ramekins or turn out onto plates. Sprinkle generously with corn flake topping.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 19 grams, Sodium 459 milligrams, Sugar 18 grams, TransFat 0 grams
CORN PANNA COTTA WITH DULCE DE LECHE
Both corn kernels and corn cobs are used to flavor the cream mixture that forms the base of this surprising dessert. The sweetness of the corn is great with the caramely sauce.
Provided by Ian Knauer
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Bring milk and sugar to simmer in medium saucepan over medium heat. Add corn kernels. Simmer until corn is tender, about 5 minutes. Strain milk into large saucepan; add 2 cups cream, coarse salt, and corn cobs. Bring to simmer. Cover; remove from heat. Steep 30 minutes. Transfer corn to small bowl. Cover; chill.
- Meanwhile, place 3 tablespoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, at least 15 minutes.
- Remove cobs from cream mixture; discard cobs. Bring cream mixture to simmer. Remove from heat. Add softened gelatin; stir to dissolve. Divide cream mixture among six 3/4-cup ramekins or custard cups. Cover and refrigerate until set, at least 6 hours and up to 1 day.
- Whisk dulce de leche and 3 tablespoons cream in small bowl to blend. Spoon some sauce over each panna cotta. Sprinkle a few corn kernels over each dessert (reserve remaining corn for another use) and serve.
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