Cereal Milk Panna Cotta

I grew up eating Honey Nut Cheerios, Frosted Flakes, Rice Crispies, and Corn Flakes. I've read about Momofuku Milk Bar in New York city and their famous cereal milk and for some random reason last week, I felt the urge to make a cereal milk panna cotta. I served this to some guests on Monday night and I was all like "I hope you like cereal, this dessert may seem a little weird, it is totally cool if you don't like it" but everyone scooped it up! After the first two bites of initial shock over the intense flavor of corn flake milk, you get used to the flavor and it gets really good! Give it a try if you are a big cereal milk fan!

Cereal Milk Panna Cotta with Chocolate Covered Corn Flakes and Frozen Banana Chunks (adapted from the NY Times)
makes 4 servings

For the Panna Cotta:
6 cups corn flakes
3 cups milk
2 cups heavy cream
3/4 tsp salt
1/4 cup brown sugar
1 tbsp gelatin powder

For the Chocolate Covered Corn Flakes:
150g dark/semisweet chocolate
11/2 cup corn flakes

To make the panna cotta, start with preheating the oven to 300F or 150C. Spread cereal on a baking sheet and bake until toasty, about 10-12 minutes. While still warm, transfer to a large bowl and add milk and cream. Stir to combine and let steep for 45 minutes.

Strain the cereal milk into a small pot or saucepan. Press the cereal through the sieve to get all of the liquid out. Add salt and brown sugar to the milk and heat until sugar is just dissolved on a low heat. Ladle 1/4 cup of the warmed milk into a small bowl and pour in gelatin. Let the gelatin bloom for 5 minutes, then whisk soaked gelatin into the remaining milk in the pot.

Divide mixture into 4 glasses or bowls, cover with cling film, and refrigerate for at least 2 hours or until set.

To make the chocolate covered corn flakes, melt chocolate over a double broiler and then stir in corn flakes. Stir until corn flakes are covered and place on a sheet of parchment paper. Refrigerate for about 15 minutes to set the chocolate.

As another garnish,  chop up one frozen banana into small chunks and freeze.

When ready to serve, place some frozen banana chunks on top of the panna cotta, then top with slightly crushed chocolate covered corn flakes.

What are your thoughts on breakfast for dessert? Would you give this a try?