cereal milk |

Whatever you do, do not use leftover Cheerio milk – its gross. This way its definitely not.

Serves 8 | time 40 minutes (plus setting time )

Prep 10 minutes | cook 30 minutes | set 3 hours – overnight

Ingredients

Panna Cotta

Whipped crème fraîche

Honey cheerio crumb

Method

Part one

Pre-heat the oven to 200C,
Place the Cheerios in a baking tray in a single layer and bake for 20minutes until a darker brown
Pour them in a large bowl and pour the milk on top and leave to steep for 30minutes

Part two

Soak the gelatine in cold water for 5 minute to soften
When the milk has soaked up enough of the cheerio flavour, strain into a clean bowl and push as much of the liquid out of the cereal as you can
Heat a small amount of milk in a pan on low
Squeeze the water out of the gelatine and place in the bowl
Add the rest of the milk and heat through

Part three

Pour the milk into small serving glass tumblers (I used whisky glasses) making sure there is plenty of room for the crème fraîche
Put them in the fridge for at least 3 hours or overnight
For the crumb put your Cheerios in the oven and pour over a drizzle of honey and sprinkle salt on top
Cook for 30 minutes until Cheerios are dark, sticky and crumbly
Store in a jar or airtight container (this will keep for a week or so)

Part four

Whip the crème fraîche until thick and creamy (ideally so peaks start to form)
Spoon the crème fraîche into the glasses and sprinkle over the crumb before serving