RASPBERRY ANCIENT GRAINS
75 grams mixed ancient grains breakfast cereal 60 ml fresh raspberry juice 30 grams raw brown sugar 6 grams mint leaves, minced
Toast the ancient grains for 3 minutes in a 150°C oven. Cool down and set aside. In a heavy-bottomed saucepot, combine raspberry juice and brown sugar. Simmer and stir until sugar has dissolved. Let cool. Fold juice onto the cereals. Add chopped mint leaves. Use immediately.
Sprinkle the set barley panna cotta with a spoonful of raspberry ancient grain. Top with a piece of the multi-grain maize tuile and serve with the Fruit Loops cotton candy.