CRUNCHY NUT CORNFLAKE BAVAROIS
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!
100g crunchy nut cornflakes, toasted
3 gelatine leaves
3 egg yolks
5g barley malt extract
300ml double cream, lightly whisked
1 qty. cornflake praline
1 qty. caramel sauce
30g smooth peanut butter
Spread the cornflakes out onto a baking sheet and toast in the oven at 180ºC for 10 minutes. Place the toasted cornflakes into a bowl and cover with the milk and leave to steep for 20 minutes. After 20 minutes strain the milk through a sieve, squeezing as much milk from the cornflakes as possible. Measure the milk to make sure you have 300ml, topping up with extra milk as necessary.
Soak the gelatine in cold water. Lightly oil and chill 4 individual moulds. Mix the egg yolks, sugar and barley malt extract in a small bowl, pour on the milk, mix together thoroughly and return to a clean saucepan. Cook, stirring constantly, until the custard mixture thickens and can coat the back of a spoon. If using a thermometer, aim to heat the custard to between 75ºC and 82ºC. But the most important thing is it must not boil!
Remove the gelatine from the water and squeeze out the excess moisture. Add the gelatine to the hot custard; stir well to dissolve and strain into a clean metal bowl. Leave in a cold place (or over a bowl of iced water, to speed up the process) stirring from time to time. When the mixture is on the point of setting, lightly whisk the cream and fold into the custard and pour into the chilled mould. Leave until set.
Turn the bavarois out onto a chilled plate and decorate with the crunchy nut praline, caramel sauce, smooth peanut butter and chocolate curls.