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Cereal Milk Panna Cotta with Chex Dust

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  • Prep 10 min
  • Total 4 hr 30 min
  • Servings 6
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A simple dessert that’s deliciously different
Created Dec 26, 2016
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  • 3 cups half & half cream
  • 1-2 cups Chex cereal (regular or chocolate)
  • 1 pkg plain gelatin
  • 2 Tbsp. brown sugar
  • 1/2 cup chocolate Chex


  • 1
    In a medium saucepan, heat the cream and cereal until it’s steaming; remove from the heat and let sit for 30 minutes or so to infuse the cream with the flavour of the cereal.
  • 2
    Strain and return the cream to the pot; sprinkle the gelatin overtop and let sit for a few minutes to soften.
  • 3
    Turn on the heat and warm the infused cream, whisking until the brown sugar and gelatin are dissolved.
  • 4
    Divide among ramekins, small dishes or Chinese soup spoons. Refrigerate for 3-4 hours or until set.
  • 5
    To make the dust, put the Chex into a zip-lock bag and crush with the back of a spoon or rolling pin - you want some texture, not total dust. Sprinkle over the panna cotta just before serving.

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