By Freddie Griggs
225ml of whole milk
100g of cornflakes
500ml of double cream
112g of golden caster sugar
3 1/2 bronze gelatine leaves
250g of white chocolate
For the syrup:
100ml of water; 100g of golden caster sugar; Disaronno, to taste
For the panna cotta:
1. You will need to get your best breakfast bowl and fill it 3/4 of the way up with cornflakes and cover with the whole milk. Cover with cling film and put in the fridge for a few hours – for best results overnight
2. With a fine strainer, sieve or colander (lined with muslin cloth), pass the milk and let it hang whilst you get the rest of your ingredients together
3. In a bowl filled with cold water, sit the leaves of gelatine and allow them to soften
4. In a pan, pour in the cream, golden caster sugar and cereal milk and put onto a medium high heat. When the mix is hot (but not boiling), turn the heat off and put in your soft gelatine leaves (squeeze out excess water first) and give it a whisk to combine. Turn the mix out into a jug so you can pour it in your favourite martini glasses, ramekins or moulds and then put them into the fridge to set for 2 hours.
For the bitter white chocolate:
5. put onto a tray and into an oven for 6 minutes or until light brown, at 180°C
6. Take out and let cool for a couple of minutes, chop through it with a spoon or blitz in a food processor for a more polished result. If you do have some left over then it will keep in a jar for a couple of weeks
For the syrup:
7. Put the water and sugar in a pan, on a medium heat. When the sugar is dissolved, turn up the heat a little, and bring it to the boil – after a couple of minutes it with thicken slightly. Take off the heat and stir in the Disaronno to your taste
To serve: If you have used a mould to set your cottas, have some hot water in a bowl ready for dipping, as this will help it unstick. Otherwise, get everything together and plate it how you see fit.
There’s no right or wrong way to enjoy this dessert and you apply the same logic with any cereal – or any booze for the syrup. Enjoy.