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Strawberry Panna Cotta With Cereal-Milk Mousse and Cornflake Crumble
Updated Oct. 20, 2023
![Strawberry Panna Cotta With Cereal-Milk Mousse and Cornflake Crumble](https://cdn.statically.io/img/static01.nyt.com/images/2014/04/07/dining/strawberry/strawberry-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 1 hour 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1½cups ripe strawberries preferably Tristar, cleaned
- ⅓ to ¾cup sugar
- 1teaspoon light corn syrup
- Pinch salt
- 2tablespoons plus 1 teaspoon powdered gelatin
- 4cups whole milk
- 3cups cornflakes
- 2cups whole milk
- 1½teaspoons powdered gelatin
- Pinch salt
- 2tablespoons light brown sugar
- 1cup heavy cream
- 1½cups cornflakes, lightly crushed by hand
- 2tablespoons sugar
- Pinch salt
- 2tablespoons nonfat milk powder
- ¼cup butter, melted
- ⅓cup sliced freeze-dried, oven-dried or dehydrated strawberries
For the Panna Cotta
For the Cereal-milk Mousse
For the Cornflake Crumble
Preparation
For the Panna Cotta
- Step 1
Make the panna cotta: With a sturdy fork or other mashing device, crush the strawberries with ⅓ cup sugar, the corn syrup and salt. Taste, adding more sugar or salt as needed. The mixture should be quite sweet because it will be diluted by the milk.
- Step 2
In a large bowl, sprinkle the gelatin over 2 cups of cold milk. Scald the remaining 2 cups of milk. Whisk the hot milk into the cold milk until the gelatin has completely dissolved. Stir in the chunky strawberry purée. Taste and adjust seasoning. Pour into either a large 2-quart mold (a deep, mixing bowl lined with plastic wrap will do) or smaller individual molds, filling ¾ full. Chill in the refrigerator until set.
- Step 3
Prepare the mousse: Preheat the oven to 275 degrees. On a parchment-lined baking sheet, toast the cornflakes until light brown, 5 to 10 minutes. Let cool; keep the oven set to 275 degrees. In a sealable container, combine the cornflakes and the milk. Let steep for 20 minutes, then strain; the mixture should yield about 1 cup “cereal milk.”
- Step 4
Place ½ cup cereal milk in a medium bowl. Sprinkle the gelatin on top. In a small pan, scald ½ cup cereal milk with the salt and the brown sugar. Whisk the hot milk into the cool milk until the gelatin is dissolved. Chill until almost set.
- Step 5
Whip the cream to stiff peaks and fold it into the almost-set gelatin. Spoon this on top of the chilled panna cotta and let set completely.
- Step 6
Make the crumble: Toss together the cornflakes, sugar, salt, milk powder and melted butter. Spread on a parchment-lined baking sheet and bake at 275 degrees until it begins to caramelize, about 10 minutes. Let cool.
For the Cereal-milk Mousse
- Step 7
Combine the crumble with sliced dried strawberries. Unmold the panna cotta and mousse by dipping the base of the mold in hot water. Garnish with the crumble.
Private Notes
Cooking Notes
Soup it was. Would not make again.
The trick is deciphering the measurement of gelatin. For the panna cota, I used two 7g packets from King Soopers/Kroger and it worked out much better than just 1. 1 did lead to not setting and it becoming a soup of sorts. The cereal-milk mousse was solid with just 1 packet. Also, 275 didn't seem hot enough for me to toast the cereal in 5-10 min so I pumped it up to 325 and it came out as desired within the timeframe.
Soup it was. Would not make again.
Strawberry cream soup! This was delicious but neither the panna cotta nor the mousse set. I've never made panna cotta before but I've never had a mousse fail. Can anyone tell me what went wrong?
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