Finn-Erik Cooks - Cereal Milk Panna Cotta

Recipe below video

Cereal Milk
75 gram Corn Flakes
675 ml cold whole milk
60 gram demra sugar
2 1/4 gelatine leaves
Salt

Cereal Crunch
85 gram Corn Flakes
20 gram milk powder
20 gram white sugar
65 gram butter
​Salt

​Spread 75 grams of your finest corn flakes on a baking tray. Roast in oven at 150 degrees until golden. About 15 minutes.
Mix with cold milk in a bowl, making sure every flake is milk covered.
Cover and leave in room temperature for 20 minutes.
Strain the milk through a fine sleve, squeezing every drop from the corn flakes.
​Add a pinch of salt and sugar. Whisk until dissolved. This is your cereal milk.
Soak gelatine in cold water for 5 minutes. 
Take a cup of cereal milk and heat in a casserole. Squeeze the gelatine and add in. Whisk until dissolved. Pour the gelatine milk back with the rest. Pour into portion glasses. This mix is good for 5-6 servings.
Refrigerate for minimum 3 hours, but overnight gives a better result.

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.