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.)

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.

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

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!

*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.