Pop-up restaurants are a big trend right now in Boston.
If you’re not familiar, a restaurant basically appears out of nowhere, serves dinner for a day, week, month, or whatever allotted time it chooses, then disappears back to nothingness.
It’s something different and a lot of fun, and I try and get tickets whenever I can! One I recently attended was college-themed. This meant things like wild mushroom “hot pockets” and the most fabulously upscale seafood ramen imaginable were on the menu for the night.
The thing that caught my eye the most, however, was the dessert – a cereal pannacotta
that came in two layers and was any college kid’s dream. The second I tasted it I couldn't wait to recreate it and share the recipe with you!
Let the cereal soak a while in the milk and cream to infuse the flavor.
Strain and cook the liquid, then pour it into the unflavored gelatin and whisk well.
Let the first layer begin to set in the fridge before pouring the second layer on top.
A quick knife around the edge and it pops out easily.
Some crushed Cocoa Puffs and Cheerios to garnish and add a little texture.
More Cereal DessertsDan Whalen jumps at any excuse to have Cocoa Puffs in the house. He has been blogging for almost 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!