Panna Cotta Blanca

Ingredients

• ½ cup whole milk (cornflake infused)

• ¼ cup coconut milk

• 1 (.25 ounce) envelope unflavored gelatin

• 2 ½ cups heavy cream/whipping cream

• ½ cup white sugar

• 1 ½ teaspoons vanilla extract

• 2 tablespoon of whole corn kernels
  

Toppings

• Toasted coconut flakes with Christina Tosi's cornflakes crunch

Directions

1. Pour milk and coconut milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside.

2. Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over.

3. Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute.

4. Remove the pan from the heat and stir in vanilla.

5. Pour the mixture into individual serving glasses or ramekins then put corn kernels in the middle of serving. Let them cool to room temperature, then cover them with plastic wrap and refrigerate for at least 4 hours, or until set.

6. Once set, you can serve the panna cotta as is or with your favorite toppings.

Toppings

Ingredients:

• 5 cups cornflakes

• 1/2 cup milk powder

• 3 tablespoons granulated sugar

• 1 teaspoon kosher salt

• 9 tablespoons unsalted butter, melted
  

Instructions:

1. Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, crush the cornflakes with your hands until they're about one-quarter of their original size. You want a mixture of small and large pieces.

3. Add the milk powder, sugar, and salt to the crushed cornflakes. Mix well to combine.

4. Pour the melted butter over the cornflake mixture and toss until all the ingredients are evenly coated.

5. Spread the mixture evenly onto the prepared baking sheet.

6. Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the cornflakes are golden brown and crisp.

7. Remove the baking sheet from the oven and let the cornflakes crunch cool completely on the baking sheet. They will continue to crisp up as they cool.

8. Once cooled, transfer the Cornflakes Crunch to an airtight container for storage. While this recipe may yield more than needed for the panna cotta, the leftovers can be stored at room temperature for up to 1 week and used in other delicious recipes.

9. To serve with the panna cotta mix it with the toasted coconut flakes