Monday, December 26th, 2011
Too poor for couture? Champagne taste on a Prosecco budget? I know the feeling. But with a little thrifty shopping and this clever Panna Cotta? Did I hear hostess with the mostess?
Upcycled dress from my favorite local haunt; Make Good. Fab Foodie photos by Chad Thompson, of Culinary Creatives. I’ve been writing for Chad; check out my column, “Dive Deep for Deliciousness“. Kitschy pics of me by my groovy musician friend Marie Haddad.
Monday, December 26th, 2011
Serves 8
- 1 1/2 tsp. powdered gelatin
- 4 Tbsp cold water
- 2 1/2 cups Cornflake Milk (see below for recipe)
- 3 Tbsp brown sugar
- 1/2 tsp salt
1) Prepare the Cornflake Milk and set aside in large bowl. 2) Pour 4 Tbsp cold water in a cereal bowl. Evenly sprinkle powdered gelatin on top of water. Let sit for 5 min. Do not let sit for much longer. 3) In a medium bowl; warm 1 cup of the Cornflake Milk in the microwave and whisk in the dissolved gelatin until completely incorporated. Add this to the large bowl of Cornflake Milk and whisk. Whisk in the brown sugar and salt. Divide evenly between 8 glasses.
Cornflake Milk:
- 2 3/4 cups Cornflakes
- 3 3/4 cups cold milk
- 2 Tbsp brown sugar
- 1/4 tsp salt
1) Preheat oven to 300 degrees. 2) Spread the cornflakes on a parchment-lined baking sheet and bake for 15 minutes. Cool completely. 3) Place cornflakes in a large pitcher and cover with milk. Stir well with wooden spoon and let sit at room temperaturs for 20 minutes. 4) Strain the cereal/milk mixture through a fine-mesh sieve, collecting the milk in a large bowl. Wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. 5) Wish the brown sugar and salt into the milk until fully dissolved.
