Crunchy Nut panna cotta
Breakfast meets pudding in this clever make-ahead dessert recipe from Jozef Rogulski. He infuses cream with Crunchy Nut cornflakes which is then set into a panna cotta, and serves that with an easy two-ingredient milk ice cream and a simple nutty crumble, resulting in a rather nostalgic and incredibly moreish dessert. This recipe makes enough for 8 small portions, but you could also serve 4 larger portions if preferred – just use 4 larger panna cotta moulds!
Ingredients
panna cottas
- 140g of crunchy nut cornflakes
- 400g of double cream
- 160g of milk
- 160g of caster sugar
- 3 gelatine leaves
Milk ice cream
- 225g of stock syrup
- 2 cans of evaporated milk, (approx. 800g)
Oat crumble
- 200g of oats
- 2g of salt
- 100g of beurre noisette
- 90g of golden syrup
- 25g of white chocolate
- 50g of blanched hazelnuts , roughly chopped
Equipment
- Ice cream maker
Method
Begin by making the milk ice cream a day in advance. Simply stir the stock syrup into the evaporated milk, churn in an ice cream machine and freeze
- 225g of stock syrup
- 2 cans of evaporated milk, (approx. 800g)
Make the panna cottas a day in advance too. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. Place the milk, sugar and double cream in a pan over a high heat and bring to the boil, then remove from the heat. Squeeze the gelatine leaves to remove excess water, then stir them into the cream until dissolved
- 3 gelatine leaves
- 160g of milk
- 160g of caster sugar
- 400g of double cream
Add the cornflakes to the pan. Cover with clingfilm and leave to infuse for 30 minutes
- 140g of crunchy nut cornflakes
After 30 minutes, strain the cream through a sieve into a jug and fill 8 panna cotta moulds – you want approx. 85g of mixture per mould. If you don't have panna cotta moulds, you could also divide the mixture between serving bowls and leave them to set in place. Place in the fridge to set overnight
The next day, make the oat crumble. Preheat an oven to 170ºC/gas mark 3. Mix the oats with the salt, beurre noisette and golden syrup then spread out on a tray lined with baking paper and bake for 6 minutes
- 200g of oats
- 2g of salt
- 100g of beurre noisette
- 90g of golden syrup
Remove from the oven and give everything a stir, then add the hazelnuts and grate the white chocolate over the top. Place back in the oven for another 6 minutes or until golden brown. Leave to cool, then break into pieces
- 50g of blanched hazelnuts , roughly chopped
- 25g of white chocolate
To serve, demould the panna cottas by dipping the container into hot water to loosen then tip straight into bowls (if you let them set them in bowls, then just take them out of the fridge). Sprinkle with the crumble and top with a rocher of milk ice cream
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Crunchy Nut panna cotta
