CE­REAL

A NOS­TAL­GIC FLA­VOR GOES BE­YOND THE REALM OF BREAK­FAST AND EX­TENDS TO OTHER CONFECTIONERIES

F&B World - - NEWS - Text and Recipe by MIKO ASPI­RAS Photo by NICCO SAN­TOS

Have break­fast for dessert as the beloved ce­real is in­fused in sweet treats

Ce­real is fast be­com­ing a trend not as a food item to be en­joyed for break­fast but more as a snack, dessert, or even a cock­tail. In New York, Mo­mo­fuku Milk Bar cre­ated buzz with its ce­real milk and ce­real soft serve while Kith Treats, a ce­real bar and cafe in Brook­lyn, not only of­fers a wide as­sort­ment of ce­re­als (23, to be ex­act, and with 22 dif­fer­ent top­pings and four milk va­ri­eties to choose from) but also ce­real-fla­vored ice cream and milk­shakes.

Rice Krispies ce­real has long been lodged into choco­late bars and corn­flakes into the base of a cheese­cake or sim­ply coated with choco­late (think pasalubong from Baguio), but now, you can find ce­re­als in­cor­po­rated even in cup­cakes and chur­ros. This trend also ties into peo­ple’s cur­rent fas­ci­na­tion for nos­tal­gic desserts, as most of us got in­tro­duced to these ce­re­als when we were kids.

When I was younger, I thought that an in­no­va­tive thing to do with my morn­ing ce­real was to mix a bunch of them to­gether (think Honey Bunches of Oats + Co­coa Puffs + Cin­na­mon Toast Crunch). The com­bi­na­tions may not have al­ways worked, but they def­i­nitely boosted break­fast’s ex­cite­ment level (it got me on a sugar high, too). As an adult, I have be­come a bit more cre­ative and you should, too. Here, I boiled, puffed, blanched, creamed, toasted, baked, pow­dered, and ma­nip­u­lated these ce­re­als in ways I nor­mally wouldn’t. The re­sult: a quirky and su­per fun plated dessert.

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