Generally speaking, you only need two ingredients to make a delicious panna cotta: flavored milk and gelatin. Salt and light brown sugar are added to the cereal milk in this recipe to deepen and sharpen the flavor of the panna cotta. The secret to a profesh panna cotta is just the right amount of gelatin: Just enough to hold it together. As little as possible, so that the second the panna cotta hits your mouth, it transforms into a silky river of flavored cream. So little that you wonder how the dessert held its shape in the first place. Serve the panna cotta with fresh fruit and/or Cornflake Crunch (page 51). Or layer it with Banana Cream (page 91) and Hazelnut Crunch (page 185).

　　

Ingredients

Serves 4

　　1 1/2 gelatin sheets

　　1/2 recipe Cereal Milk (page 35) [320 g (1 1/4 cups)]

　　25 g light brown sugar (1 1/2 tablespoons tightly packed)

　　1 g kosher salt (1/4 teaspoon)

　　

Step 1

Bloom the gelatin (see page 29).

　　

Step 2

Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, brown sugar, and salt until everything is dissolved, being careful not to incorporate too much air into the mixture.

　　

Step 3

Put 4 small glasses on a flat, transportable surface. Pour the cereal milk mixture into the glasses, filling them equally. Transfer to the refrigerator to set for at least 3 hours, or overnight.

　　

Notes

Step 4

Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.