Cereal-Milk Panna Cotta With Caramelized Corn Flake Crunch Recipe (2024)

Made it for Christmas. Had to guess amount of gelatin to add. Got 4 servings of milky base, not the 8 described in the recipe. Gelatin quantity should be calculated for the liquid amount after straining, otherwise the results will be too imprecise. With this dessert texture is everything, so gelatin to liquid ratio needs to be consistent. Also, always strain through fine sieve before pouring into ramekins to avoid getting a layer of undissolved gelatin "pearls" in your silky perfection

You do know that it doesn’t mean 3 or 4 spoons of salt. Haha

The original recipe (Christine Tossi) recommended using gelatin sheets. The back of the pkg talks about ratio of gelatin/liquid. Using sheets is easier to get the correct ratio depending on how much liquid you start out with.

Finally got around to making this. Prepared exactly as written and also got significantly less base. Reduced the gelatin to a bit under a tablespoon but it firmed up too much. Next time will make it with 5 cups of milk and 4 of heavy cream -- increasing the amount of cereal also -- and see how that works out. I think I'll take the results of this failed attempt and add it to my ice cream maker during the process of making banana ice cream, upping this recipe's play on a bowl of cereal.

Delicious, but I agree with the people saying the recipe calls for too much salt, both for the panna cotta and the topping. I would reduce the amount of salt or even forego completely.

I wonder what the green stuff in the picture is?

1) Definitely reduce the salt! It was disappointing to waste all the ingredients on a super salty panna cotta before reading through the comments and discovering others had the same problem. 2) I also had to try three times to get the gelatin to dissolved - I did some research and found that gelatin needs to be in cool liquid to dissolve. Instead of using 1/4 c of the mixture off the stove, I let it dissolve in some cold milk from the refrigerator.

Use 1/4 tsp salt instead of 3/4 tsp salt

first of all, i used frosted flakes. haha. then my husband pointed out that it was supposed to be the regular corn flakes. i followed the recipe except that i soaked closer to 25 minutes. this yielded a little more than 3 cups of cream mixture and i used less than a tablespoon of gelatin though i wish i knew a way to calculate how much less. i'll probably do the same next time but with corn flakes and a tsp of gelatin. turned out perfect! served at a dinner party and was quickly devoured.

The original recipe (Christine Tossi) recommended using gelatin sheets. The back of the pkg talks about ratio of gelatin/liquid. Using sheets is easier to get the correct ratio depending on how much liquid you start out with.

I first made a test for myself and devided everything by 6, and it turned out great, even when using agar agar instead of gelatin.But when I tripled the amount again (to half the amount in the recipe), because the increased amount of flakes absorbed much more of milk/cream mix, I ended up with only slightly more panna cotta than the first time.Maybe it's because I used 30% cream? Or because I toasted the flakes for too long?

I measured the milk/cream mixture after the soak and was left with 3 cups of liquid. I then used the rule of 3/4 tsp gelatin per cup and was left with a perfect texture/jiggle in the panna cotta. I would reduce the salt by 1/2 next time as it was overly salted.

The 3/4 teaspoon of salt made this recipe almost inedible.

Finally got around to making this. Prepared exactly as written and also got significantly less base. Reduced the gelatin to a bit under a tablespoon but it firmed up too much. Next time will make it with 5 cups of milk and 4 of heavy cream -- increasing the amount of cereal also -- and see how that works out. I think I'll take the results of this failed attempt and add it to my ice cream maker during the process of making banana ice cream, upping this recipe's play on a bowl of cereal.

Made it for Christmas. Had to guess amount of gelatin to add. Got 4 servings of milky base, not the 8 described in the recipe. Gelatin quantity should be calculated for the liquid amount after straining, otherwise the results will be too imprecise. With this dessert texture is everything, so gelatin to liquid ratio needs to be consistent. Also, always strain through fine sieve before pouring into ramekins to avoid getting a layer of undissolved gelatin "pearls" in your silky perfection

Does anyone know what the green swirl under the panna cotta is? Matcha whipped cream, perhaps?