Cereal Milk Panna Cotta
- 500 ml cream
- 500 ml mik
- 100 g cereal of your choice
- 150 g sugar
- 10 g platinum grade gelatine sheets
- Place cream, milk and cereal in container to infuse at room temperature for 20 minutes. Once infused, strain out the cereal and pour the cereal milk mixture into a pot. Heat until simmering then remove.
- Add in bloomed gelatine (which you will have bloomed for five minutes in cold water) and whisk gently to combine. transfer the panna cotta to small bowls or ramekins and refrigerate for 1-2 hours until set. Serve.