Updated: Mar 17
If you reside in Singapore, you will know that the cereals selection is very limited. So limited that it is depressing. I will always dream of those aisles of different types of cereals in a supermarket in America as a child. I still do now. The cereals I grew up eating were Koko Krunch, Honey Stars, Corn Flakes and Frosties. We didn't even have Froot Loops!
Actually, I had been wanting to do this for quite some time, ever since I saw Christina Tosi made it. Yes, the wonderful Christina from Momofuku Milk Bar! It only occurred to me when I was doing this funny "how people are eating" stories series on my Instagram. Hence, the cereal panna cotta kinda click. I saw another version of this on Chef Studio video on YouTube; hers is a simplified version. You can check out her video here.
I am using my all-time favorite cereals; Koko Krunch (as you know I don't have much of an option). You can use any cereals you love. I notice that Christina actually made a cereal crunch as a garnish. I find that it is actually too overpowering (maybe I am using Koko Krunch and she is using Corn Flakes) as the main focus is the cereals infused panna cotta. But you can definitely give it a try. Remember, the plate is your canvas and you are the artist.
(Make 4 panna cotta)
Heavy Whipping Cream, 250g
Whole Milk, 250g
Cereals Of Your Choice, 50g + More For Garnishing
Demerara Sugar, 75g
Gelatin Sheets, 5g
In a large bowl, add cream and milk.
Stir to combine well.
Add in cereals of your choice. I am using my childhood favorite, Koko Krunch.
Set aside for 30 mins to allow the cereals infused with the cream-milk mixture.
Pass the mixture thru' a fine sieve over a sauce pot.
Using the back of a spoon and squeeze out as much liquid as you can. But do not overdo it.
You can choose to eat the soggy cereals or discard them.
Add in sugar.
Turn the heat up to medium.
Stir to dissolve the sugar and bring the cream-milk mixture up to a boil.
While that's happening, bloom gelatin sheets in a bowl of water.
Once the cream-milk mixture boils, remove from heat.
Squeeze excess water outta the bloomed gelatin and add into the cream-milk mixture.
Stir to dissolve the gelatin.
Pass the cream-milk mixture thru' a fine sieve over the ramekins.
Discard any residue.
Chill the panna cotta in the fridge for at least 6 to 8 hrs or preferably overnight.
Just when about to serve, add hot water into a shallow bowl.
Leave the ramekin of panna cotta in the hot water bath for about 45 sec to 1 min.
As soon as the panna cotta can start to wobble, remove it from the water bath.
*Do not leave it in the hot water bath for too long, or the panna cotta will melt.*
Carefully flip and unmold onto a serving plate.
*If the panna cotta doesn't unmold, return back into the hot water bath for a few more seconds.*
Garnish with some crushed cereals.