Happy National Cereal Day!
Fun fact, cereal is one of my favorite things to eat. And I’m definitely making up for lost time being back in the states. The cereal game is pretty insane/ amazing here. And I missed it while living abroad. But I’ll admit the cereal I eat these days are pretty different than what I enjoyed as a kid.
But, today, we’re going old school. I’ve included two of my all-time-fav treat cereals in this deliciously creamy, ridiculously easy Cereal Milk Panna Cotta.
One of the reasons I love panna cottas so much is how insanely quick and easy they are to make. Yet, they have this sophisticated elegance that makes them seem fancy and so much more time consuming than they really are. (Ok, well, maybe a little more sophisticated when they’re not made with Fruit Loops or Captain Crunch.)
And the other reason, they’re best served cold. If you’ve been following along on here, you’re probs acquainted with my obsession with ice cream, cold cookies from the freezer and pretty much any dessert served chilled. I know, issues. But these, these make total sense and are meant to be eaten nice and frigid.
And that means, prep, make, and pop these in the fridge, one, even two days in advance of when you need them, and they’ll be right there waiting for you with their cute little selves in their cute little single serve packaging. (Of course, you can make one big one and serve it from a bowl or unmold for some real festive flair.
Hats off to the amazing Christina Tosi for being the pioneer behind the cereal milk trend. I’m a fan. And I think it’s safe to say, this is one trend here to stay.
These are so yummy and so fun and adding the cereal on top makes for a nice little texture contrast. You can always add the cereal after and have your guests guessing what flavor it might be too. Either way, join the fun, and get in on this nostalgic breakfast treat turned dessert.
And of course, if you do, it would make my day to hear how it goes. Happy Sunday!
Cereal Milk Panna Cotta
Ingredients
- 3 cups heavy cream
- 3 cups cereal (Fruit loops & Captain Crunch are my favs)
- 1/4 cup (50 grams) granulated sugar
- pinch kosher salt
- 2 sheets leaf gelatin (or 2 tsps powdered gelatin)
- extra cereal for garnish
Instructions
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Place the cream and cereal into a medium-sized saucepan. Heat to warm over medium heat. Then turn the heat off and let the cereal infuse with the cream for 30 minutes. (Not longer or the texture will be negatively affected.)
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After 30 minutes, strain the cream into a large glass measuring cup or bowl pushing as much liquid through the strainer while pushing down on the cereal a little. Pour the cream back into the pot.
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Turn the heat back on, add the sugar and salt, and bring it up to just barely a boil. During this time "bloom" the gelatin by submerging it in a bowl of ice water until soft. Once the cream has come up to just a boil, pour it into a bowl or large glass measuring cup. (strain again only if necessary.) Then squeeze all the excess water from the gelatin and stir it into the cream. Set aside and whisk every 5 or 10 minutes until room temperature. *see notes for powdered gelatin
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Once the panna cotta is room temp, pour it into your desired molds or glass jars. Set it in the refrigerator for 4 hours or more to chill and become set. Top with more cereal to garnish and enjoy!
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*If you’re unmolding the panna cotta, place the mold in hot water for a few seconds until the panna cotta is slightly loosened and can be inverted and released from the mold.
Recipe Notes
*If using powdered gelatin- sprinkle 2 tsps of powdered gelatin over 1/4 cup of milk and let sit for 5-10 minutes. (Do this just before reheating the cream.) After straining the cream, stir in the gelatin until completely incorporated.
*The panna cottas can keep covered in their molds or jars in the refrigerator for 2 days before needed.
*I got the two different flavors by dividing the recipe in half and then proceeding in two pots, but you can also just do a single flavor or double the recipe.
