Cinnamon Toast Crunch Cereal Milk Panna Cotta

Ingredients

• 2 cup Cinnamon Toast Crunch cereal (for steeping)
• 12 oz evaporated milk (one standard can)
• 1 cup heavy cream
• 0.25 cup sugar
• 1 packet unflavored gelatin powder (about 2.25 tsp)
• 2 tbsp cold water (to bloom gelatin)
• 1 Fuji apple (diced)
• 0.5 tsp cinnamon (for apples)
• 2 graham crackers (crushed for crumble)

Steps

1. 1

   In a large bowl or container, combine the Cinnamon Toast Crunch cereal and evaporated milk. Cover and refrigerate overnight (or at least 8 hours) to steep.

2. 2

   Strain the mixture through a fine-mesh sieve into a saucepan, pressing on the cereal to extract all the flavored milk. Discard the soggy cereal.

3. 3

   In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5-10 minutes to bloom.

4. 4

   Add the heavy cream and sugar to the saucepan with the cereal milk. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is hot but not boiling.

5. 5

   Remove the saucepan from the heat and add the bloomed gelatin. Whisk until the gelatin is completely dissolved and no lumps remain.

6. 6

   Pour the mixture into ramekins or glasses. Refrigerate for at least 4 hours, or until completely set and jiggly.

7. 7

   While the panna cotta sets, prepare the topping by tossing diced Fuji apples with cinnamon and a pinch of sugar if desired. Sauté briefly if a softer texture is preferred.

8. 8

   To serve, top each panna cotta with the cinnamon apples and a sprinkle of crushed graham crackers.

Notes

Steeping the cereal in evaporated milk instead of regular milk provides a much richer, more concentrated flavor profile. Ensure the gelatin is fully bloomed before adding to the hot liquid to avoid a grainy texture.

Nutrition per serving

• pannacotta
• dessert
• cerealmilk
• fallfoods
• cinnamon
• no-bake
• pudding