Corn Flakes Panna Cotta with Candied Capt Crunch and Avacado Puree.
Feb 28th, 2010 by Paul
Searching my cookbooks for something to do with the Raw Milk I got yesterday from MooJesus Dairy I stumbled across this dish in the Momofuku cookbook. I took a few liberties with it ( the Capt Crunch and the cornflake tuille are my additions ).
The panna cotta itself is a combination of cream and the raw milk which soaks a bunch of toasted cornflakes for about 45 minutes. The cornflakes are the strained out and discarded ( or turned into Tuille in my case ). The cream is heated and sugar and gelatin are added. The Panna Cotta is then poured into moulds and refrigerated.
The Candied Captain Crunch is a mixture of Capt Crunch, light brown sugar, butter and a dash of cream. It’s spread out on a baking dish and baked at 150 C until golden brown. It’s then put aside to cool and then fed through the food processor to turn into a rough powder.
The corn flake tuille takes the soggy corn flakes mixed with an egg and flour. Spread out thin on a pan and baked until golden.
The Avacado puree is simply an avacado with a pinch each of sugar, salt and citric acid. Blended until smooth.
