This is the crunch element and will add a textural contrast to any dish. It’s absolutely addictive and dangerously easy to make. I adapted the recipe from Christina Tosi’s Cornflake Crunch from Momofuku Milk Bar and used strawberry-flavoured milk powder instead of regular milk powder.
Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes, plus chill time Yield: 4 cups
- 1/2 (12-ounce) (5 cups)/ 170 g box cornflakes
- 1/2 cup/ 40 g strawberry milk powder (e.g. Nesquick)
- 3 tablespoons/ 40 g sugar
- 1 teaspoon/ 4 g salt
- 100 g butter, melted
Heat the oven to 135°C.
Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the strawberry milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
Cool the cornflake mixture completely before storing or using in a recipe.
If the consistency isn't fine enough, pour the mixture into a mortar and pestle. Pound until the mixture resembles a soil consistency.
Stored in an airtight container at room temperature, the strawberry cornflake soil will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
Recipes for the other elements of the pictured dish: