Crunchy Nut panna cotta


Store Cupboard

  • 140g of crunchy nut cornflakes
  • 160g of caster sugar
  • 3 gelatine leaves
  • 2 cans of evaporated milk, (approx. 800g)
  • 2g of salt
  • 90g of golden syrup
  • 25g of white chocolate
  • 50g of blanched hazelnuts, roughly chopped


  • 400g of double cream
  • 160g of milk
  • 100g of beurre noisette


  • 225g of stock syrup

Cereals, Grains & Pasta

  • 200g of oats