The gourmet version of the taste of your childhood. Basically.
The very recognizable taste of cereal that’s been in milk for too long, the taste of that milk. In this case, of course vegan milk. it’s like childhood heaven.
I’m one of those weird adults that still eat cereal, and I love it, especially in the evenings. So now you can eat this in the evening, an adult dessert version of the cereal and the plant milk !
It is velvety smooth, so extremely creamy that the touch of it makes it wobble like crazy. Looks very funny!
It is a little bit delicate for being so creamy, so be careful when taking them out of the glasses, if you want to serve them free standing. You can also just serve them in the glasses itself.
Serves 4-6
Ingredients
Panna Cotta:
- 7.5 dl almond milk + 2.5 dl later (3.2 cups + 1 cup later)
- 7.5 dl vegan* cornflakes (4.2 cups)
- 1 dl granulated sugar (0.4 cups)
- 2.5 cm cm vanilla pod (1 inch)
- 2 g agar agar powder (0.07 oz)
*not all cornflakes are vegan, due to different vitamins that could be derived from non vegan sources, check with the manufacturer of your desired brand.
Cereal disc topping:
- Wet cornflakes as used above
- 3 tablespoons granulated sugar
What you will need
- 1 measuring cup
- 1 big bowl
- 1 spoon to stir
- 1 Strainer
- 1 pot
- 1 whisk
- 1 small bowl
- Cutting board and knife
- 1 oven rack
- 1 baking paper or silicone mat
- Saran wrap or tinfoil
- 4-6 serving glasses
Instructions
- Measure the cornflakes and almond milk and put into the big bowl. Let soak for about 15-20 minutes.
- Strain the cereal mixture directly into the pot, with a spoon press as much liquid out of the cereal as possible. Save the cereal mixture for later. Add in the pot rest of the almond milk.
- In a small bowl put in 2-3 tablespoons of the almond milk from the pot. Put in the agar agar and mix well so it’s fully incorporated. No clumps should be prevalent.
- Cut the vanilla pod. Open the vanilla pod and scrape out the vanilla and put into the pot. Put the rest of the vanilla pod into the pot as well.
- Measure the sugar and put into the pot, turn the heat in high and stir with a whisk until it’s been brought to a boil. This takes a few minutes, be careful that it wont boil over, it will get very foamy.
- When brought to a boil put in the agar agar mixture and mix well. Boil for another few minutes, then turn the heat off and let sit for a few minutes. Prepare the toppings meanwhile.
- Take the wet cereal mixture from the strainer and put into a baking tray with baking paper. With a spoon or clean hands mash the mixture to an even thin layer, then sprinkle with the sugar on an evenly coated layer.
- Bake in the oven at 150 c (300 F) on normal setting for about 30-40 minutes, or until crisp.
- When the panna cotta mix has cooled a little bit pour the mixture into 4-6 serving glasses. Try and get an even amount of liquid and foam into every cup. Cover the serving glasses with saran wrap or tinfoil and refrigerate for at least 5-6 hours or overnight.
- When the cereal topping is finished baking to a crisp, take out of the oven and let cool down. When cooled break the crispy sheet into smaller discs.
- Serve the panna cotta straight from the fridge, you can choose to take the panna cotta out of the glasses and serve them free standing. If so, then run a knife around the edges of the panna cotta, and then flip it over on top of the plate and give it a tap, it should detach the panna cotta. You cab also just serve it in the glasses as well. Top with crispy cereal discs.
Enjoy !
