This Crunchy Nut Cornflake Bavarois is incredible, all the flavours of delicious Crunchy Nut Cornflakes in a dessert. Though I can not take all the credit, as is so often the case in cooking, this recipe came to be by standing on the shoulders of giants.
The “giant” in question is Christina Tosi, the chef, founder and owner of Milk Bar, sister bakery to Momofuku. If you have not heard of Christina or Milk Bar, I strongly suggest that you go and check them both out; Christina Tosi is nothing short of a genius and should be the head of a some sort of pastry/dessert Mensa, and the work she is doing with Milk Bar is incredible.
The inspiration for my Crunchy Nut Cornflake Bavarois came from reading Tosi’s Milk Bar recipe book and learning all about their trademark Cereal Milk. The idea is so simple but totally genius, essentially creating the delicious flavoured milk from the bottom of your cereal bowl.
At Milk Bar they sell these milks by the bottle, but I thought it would be the perfect base to my bavarois. Instead of infusing the milk, for the custard base, with something traditional, like vanilla, I could steep toasted cornflakes in the milk instead. Creating this delicious Crunchy Nut Cornflake flavoured milk that just puts this dessert on another level.
To this cereal milk dessert I also added some; Cornflake Praline, Caramel Sauce, Chocolate Curls and smooth peanut butter for that ultimate Crunchy Nut Cornflake experience. It is all the flavours of a delicious crunchy nut breakfast in a dessert, what more could you want in life?
You may have already guessed that this technique can be used with all cereals. I’m already thinking of creating something with Coco-pops cereal milk in the near future! Maybe a pannacotta or creme brûlée? Let me know what you think and if you would like to see that in the comments down below!
— Al Brady