Once transformed to panna cotta, the milk’s butteriness played beautifully off the buttery Cornflake Crunch and the rich blandness of lightly sweetened whipped cream. (I bought myself a real cream whipper, so expect to see a lot of whipped cream around here for a while.) This is a delightful little dessert, attractive to look at with the golden crunch on top and fun to eat.
Tosi uses weights as well as traditional measures in her book, and I have left the weights in two of the following recipes. I used them and found it very convenient just to have the bowl on the scale and shake in what I needed until the correct weight was reached. These are not fussy recipes by any means, though, and do not require perfect measurements.