Cinnamon Toast Crunch Panna Cotta with Apple Compote

Cinnamon Toast Crunch Panna Cotta with Apple Compote

This post was inspired by an episode of Chef's Table featuring Christina Tosi, founder of Milk Bar. The cinematic storytelling combined with Christina's background swayed me beyond words and I instantly thought Panna Cotta. For those of you that haven't viewed this episode, Christina Tosi is known for starting the cereal flavored milk ice cream craze that can now be found in chains all over the country. My favorite cereal growing up was Cinnamon Toast Crunch and our favorite family dessert was Apple Pie with Ice Cream....eventually leading to this recipe!

Panna Cotta is a dessert originating from Italy and can literally be defined as "cooked cream". It is traditionally made with milk, cream, sugar, and gelatin. The name comes off as intimidating but is one of the simplest desserts I have made thus far! Most of it is a waiting game for the beauty to soak up the flavor of the cereal and then subsequently mold into its perfect form. Don't worry, I will take you step by step through the recipe of a modernized classic!

Begin by adding the milk and cinnamon toast crunch into a tupperware. Let it soak up all the wonderful flavors for 4 hours!

Cinnamon-toast-crunch-panna-cotta-with-apple-compote.jpg

Meanwhile, peel and dice the apples for your compote. Melt the butter onto a skillet on medium high heat and add apples, lemon juice, sugar, water, ginger, and cinnamon. Then, add a pinch of salt and mix evenly. Let the mixture simmer on medium heat for 10-15 minutes. Remove from heat!

Grease your ramekins and set aside. Once your milk is ready and tastes like innocent childhood, strain the cereal and transfer it into a saucepan. Sprinkle the gelatin packet covering the entire surface. Wait 2-4 minutes and put saucepan on low heat (I used setting #2 on my stove). Whisk frequently until the gelatin has dissolved and then proceed to add the sugar. Wait five minutes until the sugar has dissolved. Be careful to let the mixture never boil! Remove saucepan from heat and whisk in cream, cinnamon, ginger, and salt!

Transfer panna cotta mixture into the ramekins and stow away into your refrigerator for at least 4 hours or ideally overnight! Watch this video (Skip to 2:05) on how to delicately remove the panna cotta in order to preserve its gorgeous shape! I held my breath during this process, but it was not as difficult as I had assumed it to be.

Don't fret you are almost done! Lastly, you will garnish the panna cotta with our apple compote and use the liquid to drizzle over the dessert. Voila, now you too - are a pastry chef.

If you made it this far, thank you. The kitchen is my playground where I have the freedom to create a blend of my memories, present day, and the future all into a dish for you. When I took a bite of this, I felt proud and refueled to surprise, delight, and fill your hearts with more delicious creations.

Reliving my childhood all over again,
The Foodie

Cinnamon Toast Crunch Panna Cotta with Apple Compote Yum

Prep time: 10

Cook time: 20

Yield: 4 servings

Ingredients

  • 1.5 c milk
  • 1 c cinnamon toast crunch cereal
  • 1.5 c heavy cream
  • 0.25 oz gelatin
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/3 c sugar
  • 1 pinch salt
  • 2 Tb melted butter
  • 3 small apples, diced
  • 3 tsp lemon juice
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 c brown sugar
  • 1/2 c water
  • 1 pinch salt

Directions

  1. Begin by adding the milk and cinnamon toast crunch into a tupperware. Let it soak up all the wonderful flavors for 4 hours!
  2. Meanwhile, peel and dice the apples for your compote. Melt the butter onto a skillet on medium high heat and add apples, lemon juice, sugar, water, ginger, and cinnamon. Then, add a pinch of salt and mix evenly. Let the mixture simmer on medium heat for 10-15 minutes. Remove from heat!
  3. Grease your ramekins and set aside. Once your milk is ready and tastes like innocent childhood, strain the cereal and transfer it into a saucepan. Sprinkle the gelatin packet covering the entire surface. Wait 2-4 minutes and put saucepan on low heat (I used setting #2 on my stove). Whisk frequently until the gelatin has dissolved and then proceed to add the sugar. Wait five minutes until the sugar has dissolved. Be careful to let the mixture never boil! Remove saucepan from heat and whisk in cream, cinnamon, ginger, and salt!
  4. Transfer panna cotta mixture into the ramekins and stow away into your refrigerator for at least 4 hours or ideally overnight!
  5. Don't fret you are almost done! Lastly, remove the panna cotta from the ramekin, garnish with our apple compote, and use the liquid to drizzle over the dessert.
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