Strawberry Panna Cotta With Cereal-Milk Mousse and Cornflake Crumble

Preparation

1. For the Panna Cotta

   1. Step 1

      Make the panna cotta: With a sturdy fork or other mashing device, crush the strawberries with ⅓ cup sugar, the corn syrup and salt. Taste, adding more sugar or salt as needed. The mixture should be quite sweet because it will be diluted by the milk.

   2. Step 2

      In a large bowl, sprinkle the gelatin over 2 cups of cold milk. Scald the remaining 2 cups of milk. Whisk the hot milk into the cold milk until the gelatin has completely dissolved. Stir in the chunky strawberry purée. Taste and adjust seasoning. Pour into either a large 2-quart mold (a deep, mixing bowl lined with plastic wrap will do) or smaller individual molds, filling ¾ full. Chill in the refrigerator until set.

   3. Step 3

      Prepare the mousse: Preheat the oven to 275 degrees. On a parchment-lined baking sheet, toast the cornflakes until light brown, 5 to 10 minutes. Let cool; keep the oven set to 275 degrees. In a sealable container, combine the cornflakes and the milk. Let steep for 20 minutes, then strain; the mixture should yield about 1 cup “cereal milk.”

   4. Step 4

      Place ½ cup cereal milk in a medium bowl. Sprinkle the gelatin on top. In a small pan, scald ½ cup cereal milk with the salt and the brown sugar. Whisk the hot milk into the cool milk until the gelatin is dissolved. Chill until almost set.

   5. Step 5

      Whip the cream to stiff peaks and fold it into the almost-set gelatin. Spoon this on top of the chilled panna cotta and let set completely.

   6. Step 6

      Make the crumble: Toss together the cornflakes, sugar, salt, milk powder and melted butter. Spread on a parchment-lined baking sheet and bake at 275 degrees until it begins to caramelize, about 10 minutes. Let cool.

2. For the Cereal-milk Mousse

   1. Step 7

      Combine the crumble with sliced dried strawberries. Unmold the panna cotta and mousse by dipping the base of the mold in hot water. Garnish with the crumble.