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Cereal Milk Panna Cotta

  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 5
  • Pinterest
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An elegant, silky, creamy dessert made with Cocoa Puffs™ and Peanut Butter Cheerios™. MORE + LESS -

Dan Whalen
November 5, 2014

Ingredients

1 1/2
cups Cocoa Puffs™ Cereal
1 1/2
cups MultiGrain Cheerios™ Peanut Butter cereal
2
cups cream
2
cups milk
2 1/2
teaspoons unflavored gelatin (1 packet)
3
tablespoons water
1
tablespoon cocoa powder

Steps

Hide Images
  • 1
    Pour 1 cup of cream and 1 cup of milk over the Cocoa Puffs™, then so the same with the remaining milk and cream with the Cheerios™. Allow to sit for an hour.
  • 2
    In a small bowl, mix half the gelatin and half the water. Do the same with the other half in another bowl.
  • 3
    Strain the Cocoa Puffs™ out and put the liquid into a sauce pan and bring to a simmer whisking often. Add cocoa powder. Simmer for 5 minutes. Remove from heat and whisk in half of your gelatin.
  • 4
    Pour the liquid evenly into 5 buttered ramekins, only filling about halfway. Allow to cool for a half hour in the freezer.
  • 5
    Repeat with Peanut Butter Cheerios™ milk, this time omitting the cocoa powder.
  • 6
    Slowly pour this milk/gelatin mix over the top of the Cocoa Puff™ portion, filing the ramekins the rest of the way.
  • 7
    Place into the refrigerator and allow to cool for two and a half hours before serving.
  • 8
    To serve, flip out onto a plate and top with crumbled cereal.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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 Desserts

Boo Berry "Cereal Milk" Ice Cream Recipe
Golden Grahams® Treat Bars Recipe
Cereal S'more Bars Recipe

Dan 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!

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