Recipe below video
75 gram Corn Flakes
675 ml cold whole milk
60 gram demra sugar
2 1/4 gelatine leaves
85 gram Corn Flakes
20 gram milk powder
20 gram white sugar
65 gram butter
Making the crunch.
Place 85 grams of corn flakes in a bowl and crush with your hand. Picture every flake splitting into four. Add milk powder, sugar and a pinch of sea salt. Melt butter and pour over. Blend.
Spread on baking tray and roast in a 140 degree oven for 20-25 minutes. Cool and place on paper.
Sprinkle some crunch on your panna cotta and travel back to childhood. Enjoy! :)
This dish was created and made famous by chéf Christina Tosia at
Momofuku Milk Bar in New York City.