Strawberry Panna Cotta With Cereal-Milk Mousse and Cornflake Crumble

• 1 1/2 cups ripe strawberries preferably Tristar, cleaned
• 13 to 3/4 cup sugar
• 1 teaspoon light corn syrup
• Pinch salt
• 2 tablespoons plus 1 teaspoon powdered gelatin
• 4 cups whole milk
• 3 cups cornflakes
• 2 cups whole milk
• 1 1/2 teaspoons powdered gelatin
• Pinch salt
• 2 tablespoons light brown sugar
• 1 cup heavy cream
• 1 1/2 cups cornflakes, lightly crushed by hand
• 2 tablespoons sugar
• Pinch salt
• 2 tablespoons nonfat milk powder
• 1/4 cup butter, melted
• 13 cup sliced freeze-dried, oven-dried or dehydrated strawberries

1. Make the panna cotta: With a sturdy fork or other mashing device, crush the strawberries with 1/3 cup sugar, the corn syrup and salt.
2. Taste, adding more sugar or salt as needed.
3. The mixture should be quite sweet because it will be diluted by the milk.
4. In a large bowl, sprinkle the gelatin over 2 cups of cold milk.
5. Scald the remaining 2 cups of milk.
6. Whisk the hot milk into the cold milk until the gelatin has completely dissolved.
7. Stir in the chunky strawberry puree.
8. Taste and adjust seasoning.
9. Pour into either a large 2-quart mold (a deep, mixing bowl lined with plastic wrap will do) or smaller individual molds, filling 3/4 full.
10. Chill in the refrigerator until set.
11. Prepare the mousse: Preheat the oven to 275 degrees.
12. On a parchment-lined baking sheet, toast the cornflakes until light brown, 5 to 10 minutes.
13. Let cool; keep the oven set to 275 degrees.
14. In a sealable container, combine the cornflakes and the milk.
15. Let steep for 20 minutes, then strain; the mixture should yield about 1 cup cereal milk.
16. Place 1/2 cup cereal milk in a medium bowl.
17. Sprinkle the gelatin on top.
18. In a small pan, scald 1/2 cup cereal milk with the salt and the brown sugar.
19. Whisk the hot milk into the cool milk until the gelatin is dissolved.
20. Chill until almost set.
21. Whip the cream to stiff peaks and fold it into the almost-set gelatin.
22. Spoon this on top of the chilled panna cotta and let set completely.
23. Make the crumble: Toss together the cornflakes, sugar, salt, milk powder and melted butter.
24. Spread on a parchment-lined baking sheet and bake at 275 degrees until it begins to caramelize, about 10 minutes.
25. Let cool.

strawberries, sugar, light corn syrup, salt, powdered gelatin, milk, cornflakes, milk, powdered gelatin, salt, light brown sugar, heavy cream, cornflakes, sugar, salt, nonfat milk, butter, strawberries

Taken from cooking.nytimes.com/recipes/1013978 (may not work)