Cinnamon Toast Crunch Cereal Milk Panna Cotta

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.

   Start 8-hour timer
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.

   Start 5-minute timer
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.

   Start 4-hour timer
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.