in Dessert Recipes

Cornflakes Milk Panna Cotta with Strawberry Sauce

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Ingredients for 2 servings:

  • 250 ml cream
  • 3 handfuls of cornflakes
  • 30 g sugar
  • 7 g agar-agar
  • ½ tsp cornstarch
  • 200 g strawberries
  • 25 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours 30 minutes; Total time approx. 4 hours 10 minutes

inspired by Christina Tosi

Soak the cornflakes in the cream for 30 minutes. Then press the cornflakes through a sieve so that only the cream remains, which tastes and smells like cornflakes. Whisk the cream, sugar, agar agar, and cornstarch in a saucepan and simmer for 2-3 minutes, stirring constantly. Then pour into molds rinsed with cold water. Refrigerate the panna cotta for at least 3 hours. When it’s firm, carefully loosen it from the edges with a knife and tap it out (if that doesn’t work, run the mold under warm water). For the sauce, simply blend the strawberries with 25g of sugar and serve the panna cotta on a saucepan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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