Author Notes: Inspired by one of the courses during a very special meal at Nuno Mendes' restaurant Viajante in London and reminiscent of what I imagine Christina Tosi's Cereal Milk concoctions must taste like this is a light desert, similar in texture to a Panna Cotta, but made with milk only and set with gelatine. The milk is infused with toasted rice and is a perfect accompaniment to dried fruit compotes. —Sophia R
full fat milk
tablespoons sugar, to taste
- Start by toasting the rice in a dry pan over medium heat. It should take ca. 3-5 minutes for the rice to turn a nutty brown and start smelling similar to popcorn. Be careful not to burn the rice to avoid your blancmanger tasting bitter.
- Soak the gelatine in a small glass with plenty of cold water.
- Pour the milk over the toasted rice and add sugar to taste.
- Once the milk has infused for ca. 30 minutes, strain it and place in a small sauce pan over medium heat. Add the gelatine (without the soaking liquid) and slowly heat the mixture – you want to heat it just enough to help dissolve the gelatine, but not bring the mixture to boil.
- Let the milk mixture come to room temperature. Pour into 2 small ramekins and let set in the fridge, for ca. 5 hours at least.
- This recipe was entered in the contest for Your Best Recipe with Cereal