WINTER PARK, Fla. — We found out about a cereal-inspired food that almost has nothing to do with breakfast.
“It’s very unique; it’s like an experience,” said The Alfond Inn’s Executive Pastry Chef Jason Acevedo. Chef is also in charge of the hotel’s new Café, which is touted as a dessert and wine bar.
His “Cereal Bowl” dessert is Italian-style, as it’s panna cotta-based. (Panna cotta is an Italian-style custard). The artistic treat starts with a baked almond flour.
The “cereal bowl” part of it comes from the thick cream that he pours all over it.
Let’s try it!
The Cereal Bowl Dessert at The Café at The Alfond Inn
Ingredients
- 400 grams milk
- 400 grams heavy cream
- 100 grams of egg yolks
- 50 grams gelatin powder
- 20 grams of cold water
- Choice of fresh fruits in season
- Spices and flavoring are optional, such as 2 seeds of star anise for each, 3 grams of cinnamon, 3 grams of allspice, 3 grams of cardamon, 3 grams of fresh nutmeg or 1 gram of cayenne. Try as many as you like.
- 100 grams sugar
Directions
- Bloom water and gelatin by mixing and placing into the refrigerator for 5 minutes.
- Bring milk, heavy cream and sugar to a low simmer (medium heat) on a stovetop.
- Remove from the heat, and add egg yolks once the cream/milk mixture is at 186 degrees.
- Add bloomed gelatin to cream, along with desired spices, and whisk lightly until smooth.
- Pour into a silicon mold of choice, any size or shape.
- Refrigerate overnight.
- Once set, serve with fresh fruits.