Cereal-Milk Panna Cotta With Caramelized Corn Flake Crunch

Ingredients

For the panna cotta

• 6 cups Kellogg’s Corn Flakes
• 3 cups whole milk
• 2 cups heavy cream
• ¾ teaspoon kosher salt
• ¼ cup packed light brown sugar
• 1 tablespoon powdered gelatin (about 1 1/2 packages)

For the topping

• ¾ cup Kellogg’s Corn Flakes
• 3 tablespoons nonfat milk powder
• 1 tablespoon granulated sugar
• ½ teaspoon kosher salt
• 3 ½ tablespoons unsalted butter, melted

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    440 calories; 30 grams fat; 19 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 7 grams protein; 106 milligrams cholesterol; 613 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

For the panna cotta

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.

1 hour