Notes: I had the idea to make cornflake crunch earlier this week, and decided that a light panna cotta would be a nice finish for a dinner we were hosting. A few notes:
- The cornflake crunch comes out very buttery: I had a few puddles of butter on the Silpat. After cooling though, it is surprisingly crunchy.
- My gelatin sheets must not set as strong as the ones used in the book: The panna cotta was barely set with 3/4 of a sheet.
- The yield is pretty small. I would make double the amount of panna cotta to serve the same number of people.