Cheerio milk panna cotta, whipped crème fraîche with a salt and honey glazed cheerio crumb

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


Panna Cotta

  • 150g Cheerios
  • 1 litre whole milk
  • 60g brown sugar
  • 6.5 silver-strength gelatine leaves

Whipped crème fraîche

  • 200g crème fraîche

Honey cheerio crumb

  • 2 good handfuls of Cheerios
  • 2 tbsp of honey
  • 1 tsp flaked sea salt


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