I absolutely love breakfast! So much so that I often find myself wishing that we could have “breakfast” for every meal of the day! There’s so much variety – sweet or savoury, or why not have a bit of both! Breakfast is always memorable for me when I go on holidays. Whether it be a huge spread at the hotel breakfast buffet, or exploring a small lane outside the hotel and indulging in a local favourite, it’s always exciting and mostly delicious.
So the funny thing is, while I love breakfast, I’ve never really been a big fan of cereal, or more specifically, cereal with milk. Growing up, I always ate my cereal dry. These days, I occasionally do still eat it dry, or else with yoghurt. The idea of soggy cereal with milk never appealed to me so it’s ironic that my creation this month has been inspired by some “cereal milk” that I encountered on one of my holidays in New York.
One of the places I love to visit when I’m in New York is the Momofuku Milk Bar. I love the crack pie, the b’day cake truffles, the cookies, mmmm the list goes on! On my last visit, I was told that I had to try the cereal milk – you can get it as is (as a drink) as well as a soft serve ice cream. At first, I thought I mis-heard. Cereal milk? Didn’t really sound too delicious to me…. It was with some trepidation that I gave it a try, and was pleasantly surprised. Still not a big fan of the cereal milk milk, but the soft serve was worth the visit.
This month, my cake has been inspired by the cereal milk soft serve I tasted that day. What I loved about it was the texture – creamy and smooth, but not as runny and liquid as the actual milk. I thought it would be a great idea to turn the same flavour into a mousse, and found that there was already a recipe for cereal milk mousse. So thank you Christina Tosi (the pastry chef at Momofuku Milk Bar) – I have used the cereal milk mousse component from her recipe for Strawberry Panna Cotta with Cereal Milk Mousse and Cornflake Crumble as part of my Breakfast Cereal Cake.
Other inspirations came from my childhood, when I loved buying Mars Bars Slice whenever there was a fundraising drive at school. The crunch and chew of rice bubbles covered in melted Mars Bars was so delicious, but I don’t ever remember making them at home.
The addition of “cookie dough” came from Ben & Jerry’s awesomely delicious cookie dough ice cream, samples of which were being handed out at an O-week stall at the university where I work at. And the marshmallows came about because I liked the idea of topping the cake with white peaks, but didn’t have any gas for my blowtorch to cook, set and brown traditional meringue. This was the first time I made marshmallow, and I am happy to say it was very easy, and I was so happy with the results.
The great thing about this recipe is that you won’t just end up with a delicious, cereal inspired cake that I’m sure none of your friends and family would have tried before, but also some little tidbits that can be stored away for snacking days after.
Don’t be put off by the length of the recipe. I promise each step is easy and not complicated at all!