AT A GLANCE
|01||Preheat oven to 150C. Spread Corn Flakes on an oven tray lined with baking paper, bake until lightly toasted (15 minutes) and cool completely. Transfer to a large jug, add milk, stir vigorously then stand at room temperature to infuse (20 minutes). Strain through a fine sieve, pressing on solids to extract all liquid (discard solids). Whisk in brown sugar and ½ tsp sea salt, cover and refrigerate until required.|
|02||Warm a little Cereal Milk in a small saucepan over low heat. Squeeze gelatine to remove excess water, add to warm Cereal Milk, stir to dissolve then add to remaining Cereal Milk, stirring to combine but being careful not to incorporate air. Divide among 6 small glasses (about 300ml each) and refrigerate until set (3 hours-overnight).|
|03||For Corn Flake crunch, reduce oven to 140C. Pour Corn Flakes into a bowl and coarsely crush with your hands to one-quarter of their original size. Add milk powder, sugar and 1 tsp sea salt and toss to combine. Add butter and toss form small clusters. Spread on an oven tray lined with baking paper and bake until toasted (20 minutes); the clusters should smell buttery and crunch gently when cooled slightly and chewed. Cool completely and serve with Cereal Milk panna cotta. Corn Flake crunch will keep stored in an airtight container at room temperature for a week or in the refrigerator or freezer for a month.|
Note One silver-strength gelatine leaf will set 250ml of liquid to a firm set. If you can't find silver-strength gelatine leaves, you can substitute an equivalent quantity, in terms of setting power, of other gelatine leaves.