Part of the charm of Momofuku is taking seemingly everyday food and making it better. Cereal milk is a fantastic example: Christina Tosi tapped into some sort of general consciousness when elevating cereal milk. When I think of my childhood, I think of milk, cereal, and nostalgia for a time in which my hardest decision was Honeycomb or Cocoa Pebbles.
I loved cereal as a child. It would be one of the few things I would eat without complaint and a lot of times, to the chagrin of my infinitely patient mom, it was the only thing I’d eat. At the dinner table, I’d make any excuse to get away and later, hungry, I’d pour myself a bowl full of cereal.
It’s funny because I think my love of cereal must be genetic. My mom, dad, brother and sister-in-law have all told me on separate occasions how my two year old nephew is just like me: a cereal fiend. He’s turning into a real cereal connoisseur. Usually his cereal is plain Cheerios, but he knows how to ask his mom for “Mamma’s cereal,” which happens to be the good, sugary stuff.
Cornflakes aren’t sugary, but after toasting, seeping in milk and cream, and mixing with brown sugar, the creamy milk definitely had the flavour of the sugary-sweet cereal milk you find at the bottom of the bowl.
While I’m a fan of cereal and milk, I’m not really a panna cotta person. The one thing I was most worried about was the panna cotta setting up. Thankfully it did! I haven’t had much success with gelatin sheets, so I followed the cereal milk panna cotta recipe in the NY Times, which substitued 1 tablespoon of gelatin for the sheets.
With the panna cotta setting up in the fridge, I made the avocado puree, which was by far the easiest part of making this recipe! An avocado is blended with lemon juice, salt and sugar, then pursed through a strainer to yield a silky smooth lump free puree.
The puree sits atop the cereal milk panna cotta and is sprinkled with caramelized cornflakes. A piece of incredible delicious chocolate-hazelnut thing adorns the whole thing and you’re good to go!
Other parts of this dish: Praline Paste, Chocolate Hazelnut Thing and Caramelized Cornflakes