Cornflake panna cotta

Heat the oven to 150C/fan 130C/gas 2. Spread 80g of the cornflakes on a baking tray lined with baking paper. Bake for 18-20 minutes or until just toasted, then leave to cool. Transfer to a large jug, stir in the milk, then leave to infuse for 30 minutes.

Meanwhile, reduce the oven to 140C/fan 120C/gas 1. Put the remaining cornflakes in a bowl and roughly crush. Stir in the peanuts. Put the butter and honey in a small pan over a medium heat until the butter has melted. Stir for 5 minutes or until the mixture just starts to boil. Leave to cool slightly, then pour over the cornflake and nut mixture. Sprinkle over ½ tsp of sea salt and toss everything together. Spread on the used baking tray and bake for 25 minutes or until toasted. Remove from the oven and leave to cool completely. The mixture will get crunchier the cooler it gets. Transfer to an airtight container until needed. Will keep for up to three days chilled.

Once the milk has infused, strain through a fine sieve into a large pan, pressing against the flakes to extract all the liquid (you should get about 435ml). Discard the flakes. Sprinkle the gelatine evenly over the top of the milk. Allow to soften for 5 minutes until the gelatine looks wet and is beginning to dissolve. Heat very gently, stirring constantly – you don’t want the milk to boil, so remove it from the heat if there’s any sign of steam. Whisk the brown sugar into the milk. Continue to warm over a low heat until all the sugar and the last of the gelatine has dissolved, ensuring it doesn’t boil. Remove from the heat and whisk in a pinch of salt. Strain again through a fine mesh sieve into the jug.

Lightly oil the insides of four 150ml ramekins. Evenly divide the liquid between the ramekins and leave to cool. Transfer to the fridge and leave for at least 3 hours or preferably overnight. Turn the panna cottas out onto serving plates and serve sprinkled with the honey nut flakes.