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About the Recipe: Do you remember that the best part of that cornflake breakfast was the last sip of the milk in the bottom of the bowl. Guess what? That very idea launched a successful business in New York. This recipe looks difficult, but it’s easy to make. We even liked topping it with sweet berries for a real nostalgia trip back to those good-old-days.
Recipe: Inspired by Chef Christina Tosi – United States 2008 – Signature Dish – Cereal Milk Panna Cotta
Signature Recipe and Story can be found on p. 211 and p. 394 in Signature Dishes That Matter book.
Cook’s Note: We like to serve the Panna Cotta dessert topped with Mixed Fruit Compote.
The only problem with this recipe is what to do with those soggy milk cornflakes that are not used. Of course, we couldn’t just eat all of them, so check out our recipe for Breakfast Flake Cakes.
pdf for Copy of Recipe – Beyond Breakfast Panna Cotta with Caramelized Corn Flakes
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