Cereal-Milk Panna Cotta with Fresh Berries

Following up on our article on Raw Milk (not used here), here is Christina Tosi’s classic cereal-milk panna cotta, which I simplified here, topped with fresh berries instead of her caramelized corn flake crunch.

Makes 8 Servings

Ingredients

• 6 cups corn flake cereal

• 3 cups whole milk

• 2 cups heavy cream

• 1/2 teaspoon kosher salt

• 1/3 cup packed light brown sugar

• 1 tablespoon of powdered gelatin (about 1½ packages)

• 2 cups fresh berries (strawberries, blueberries, raspberries, or a mix)

Directions

1. Toast the cereal: Heat oven to 300°F. Spread 6 cups Corn Flakes on a baking sheet and bake until toasty, about 12 minutes.

2. Steep the milk: While still warm, transfer toasted cereal to a large bowl. Add milk and cream, stir to combine, and let steep for 30-45 minutes. Do not steep longer or the dessert will become too starchy.

3. Make the base: Strain the steeped mixture into a saucepan, pressing firmly to extract all liquid. Discard the soggy cereal. Add salt and brown sugar, then heat just until the milk is hot enough to dissolve the sugar — watch carefully and stir gently.

4. Bloom the gelatin: Ladle ¼ cup of the warm milk mixture into a small bowl and whisk in powdered gelatin. Set aside for 5 minutes, then whisk the soaked gelatin back into the remaining milk mixture until fully combined.

5. Set the panna cottas: Divide the mixture evenly among 8 ramekins or silicone molds. Refrigerate until set, at least 2 hours. If using ramekins, cover and hold until ready to serve. If using molds, freeze for 1 hour, pop out onto wax paper (not parchment), then refrigerate until ready to serve.

6. Serve: Serve cold panna cottas in their ramekins or turned out onto plates. Top each generously with fresh berries just before serving.

Notes

A mix of raspberries and sliced strawberries works beautifully here — the tartness plays well against the sweet, toasty cereal-milk base. If your berries need a little help, toss them with a teaspoon of sugar and a squeeze of lemon juice 15 minutes before serving to draw out their juices.