When people first hear about Momofuku recipes/methods, I think there are 3 stages of reaction.
1. Skepticism (or the Whaaaaat?! phase)
3. Undying devotion.
There are so many "aha" moments in Momofuku that I believe if there are more than 5 tastes, as Harold McGee believes, Momofuku will find it.
Cereal milk panna cotta is a Momofuku (Christina Tossi) recipe. I've never eaten it, and at first I flat out rejected the possibility that it was good. I don't even like drinking the milk at the bottom of the cereal bowl. Something about it makes me cringe.
For a while I kept it there in the back of my mind. I made a crack pie, I read about some Momofuku sous vide, I tried the ginger scallion noodles, and then I decided it must be delicious. I actually started craving it.
Jake got me the book for my birthday. I looked at every page within the first 24 hours. Then I started thinking about cereal milk as a popsicle.
Amaya was ecstatic that I bought fruit loops. I never buy fruit loops. They were so special that she wanted to put them in a bag, tie a ribbon around them, and take them to her friends.
Living life at 70 degrees has its perks. Popsicles in December is definitely one of those. For a popsicle, I can ignore the fact that the edges of my sink counter top are growing an unscrubbable mold.
Probably many of you reading this are freezing and wondering why the heck I'm posting popsicles, as if I lived in Australia or something.
But you know what? If they can have Christmas in July, of COURSE you can have July at Christmas.
Cereal and Milk Popsicles or Fruit Loop Popsicles
The best thing about the Zoku is that the popsicle milk isn't overly crunchy. The texture gives a little. So if you make these in a conventional mold, you might want to wait a minute or two until the milk isn't rock hard. Also, the fruit loops are actually still crunchy. Make these without the actual fruit loops if you're using a different popsicle mold. I suspect you could make this with different cereals. I think next time I will try it by making the cereal milk with the fruit loops to see how the taste is different.
- 3 Cups Cornflakes
- 2 Cups milk
- 1 Cup cream
- 1/4 Cup sweetened condensed milk
- 2 Tbsp brown sugar
- 1/8 tsp salt
- 1 Cup fruit loops
- Turn the oven to 300 degrees. Spread the cornflakes onto a baking sheet and bake in the oven for about 12 minutes. The cereal will be toasted and fragrant. Remove and let cool for a few minutes.
- In a bowl, combine the cornflakes, milk and cream. Stir slightly and let steep for 20 minutes.
- Strain out the cornflakes with a fine sieve. Discard the cornflakes (or eat them, but it's weird). In a glass measuring cup combine the liquid with sweetened condensed milk, brown sugar, and salt. Heat for 1 minute and stir until sugar is dissolved. Cool in the fridge for at least 1 hour.
- Get out the Zoku mold and put about 10 fruit loops at the bottom of each popsicle mold. Put the popsicle stick in, crushing the fruit loops slightly as you make sure it is firmly in the mold. Pour in some of the cereal milk, add some more fruit loops, and then fill up with more cereal milk. Stuff a couple more fruit loops at the top. The fruit loops will probably get a bit crushed in some spots, but that's ok.
- Repeat and let freeze for about 5-7 minutes. Remove the popsicles and eat immediately.