Panna Cotta

Who doesn’t love to slurp the leftover milk from their favourite cereal in the mornings? I have taken the sweet milk from soaked cereal and turned it into a creamy panna cotta that is  both nostalgic and delicious. You can use your favourite cereal for this recipe and the same method will apply. Served with a tart raspberry coulis, cereal crumb and fresh berries, you can wow your friends with this inventive dessert at your next dinner party! You will need 4 X 150ml capacity dariole moulds for this recipe.

Prep:

  1. Heat oven to 150 degrees C (130 degrees C fan) and spread the cornflakes for the panna cotta and the crumb onto a tray. Bake until nicely toasted, after approximately 10-15 minutes.
  2. While still warm, add 250g of the cereal for the panna cotta into a bowl with the cream and milk and allow to soak for 1 hour.
  3. After 1 hour, strain the cereal milk into a saucepan – press down on the cereal to ensure you extract all of the liquid. Discard the cereal (or eat it!).
  4. Place the 60g of toasted cereal for the crumb onto a baking tray lined with silicon paper. Crush lightly with your hands and dust with 1 teaspoon of light brown sugar. Set aside.
  5. Cut 4 discs of silicon paper to the size of the bottom of the dariole moulds. Brush the inside of the 4 dariole moulds with oil and a pastry brush. Place the discs inside the mould and then brush with oil again. This will assist you in removing the panna cotta from the moulds after setting.
  6. Soak the gelatine leaves in water for between 5-10 minutes before using.

 

Cook

  1. Add the light brown sugar to the cereal milk in the saucepan and place on the hob on a gentle heat. Scald the milk, which means to warm the milk enough so that small bubbles rise to the edges of the saucepan. Stir the mixture to allow the sugar to melt.
  2. Once scalded, remove from the heat and add the soaked gelatine leaves. Whisk into the mixture until fully dissolved and then strain through a sieve into a jug.
  3. Add the vanilla extract drops to the mixture.
  4. Divide the mixture into 4 dariole moulds and refrigerate for a minimum of 4 hours.
  5. Place the water and granulated sugar for the coulis into a saucepan and warm over a gentle heat until the sugar is completely melted. This mixture is known as a sugar syrup.
  6. Once dissolved, turn the heat up and let the mixture boil for 2 minutes. Allow the sugar syrup to cool a little.
  7. Meanwhile, place the frozen raspberries into a blender with half of sugar syrup and blend until smooth.
  8. Add lemon juice and the remaining sugar syrup to taste, until you are happy with the level of sweetness and tartness.
  9. Strain the mixture through a sieve to remove the seeds and refrigerate.

Plate

  1. Place the dariole moulds into a bowl full of warm water. Hold the moulds for 5 seconds into the bowl to help release it.
  2. Place the mould upside down onto a plate and with a firm grip, shake the mould and plate together, do this three times. The panna cotta should fall out easily. If it does not, repeat the process by holding the panna cotta into the bowl of warm water for 5 seconds, and then shaking it onto a plate again until it comes out.
  3. Remove the silicon disc. Drizzle raspberry coulis on top and the side, and crumble some of the cereal crumb on the side.
  4. Finish the dish with fresh berries as garnish. Serve immediately.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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