, founding chef of Momofuku Milk Bar in New York City and author of the cookbook Momofuku Milk Bar
, made a few healthy tweaks to her famous cereal milk panna cotta recipe just for us! "We love using a local organic whole milk, but a skim milk would work great," she says. When you're feeling indulgent, but don't want to splurge on too many calories, her two-part recipe makes a deliciously creamy dessert or breakfast. "Serve the panna cotta with your favorite fresh breakfast fruit," Tosi suggests. "Banana slices, fresh berries, and kiwi are some of my favorites."
For the cereal milk:
2 3/4 c. cornflakes
3 3/4 c. cold milk
2 tbsp. light brown sugar, tightly packed
1/4 tsp. kosher salt
For the panna cotta:
1 1/2 gelatin sheets
1 1/4 c. cereal milk
1 1/2 tbsp. light brown sugar, tightly packed
1/4 tsp. kosher salt
For the cereal milk: Heat the oven to 300 degrees. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve (we compost the cornflake remains or take them home to our dogs!). Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week. Toasting the cornflakes before steeping them deepens the flavor of the milk. Taste your cereal milk after you make it. If you want it a little sweeter, don't be shy; add a little more brown sugar. If you want a more mellow cereal milk, add a splash of fresh milk and a pinch of salt.
Makes 2 1/2 c
For the panna cotta: Bloom the gelatin. Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, brown sugar and salt until everything is dissolved, being careful not to incorporate too much air into the mixture. Put 4 small glasses on a flat, transportable surface. Pour the cereal milk mixture into the glasses, filling them equally. Transfer to the refrigerator to set for at least 3 hours, or overnight. Powdered gelatin can be substituted for the sheet gelatin: use 3/4 tsp.
Makes 4 servings