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1
Make the panna cotta: With a sturdy fork or other mashing device, crush the strawberries with 1/3 cup sugar, the corn syrup and salt.
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2
Taste, adding more sugar or salt as needed.
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3
The mixture should be quite sweet because it will be diluted by the milk.
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4
In a large bowl, sprinkle the gelatin over 2 cups of cold milk.
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5
Scald the remaining 2 cups of milk.
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6
Whisk the hot milk into the cold milk until the gelatin has completely dissolved.
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7
Stir in the chunky strawberry puree.
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8
Taste and adjust seasoning.
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9
Pour into either a large 2-quart mold (a deep, mixing bowl lined with plastic wrap will do) or smaller individual molds, filling 3/4 full.
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10
Chill in the refrigerator until set.
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11
Prepare the mousse: Preheat the oven to 275 degrees.
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12
On a parchment-lined baking sheet, toast the cornflakes until light brown, 5 to 10 minutes.
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13
Let cool; keep the oven set to 275 degrees.
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14
In a sealable container, combine the cornflakes and the milk.
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15
Let steep for 20 minutes, then strain; the mixture should yield about 1 cup cereal milk.
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16
Place 1/2 cup cereal milk in a medium bowl.
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17
Sprinkle the gelatin on top.
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18
In a small pan, scald 1/2 cup cereal milk with the salt and the brown sugar.
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19
Whisk the hot milk into the cool milk until the gelatin is dissolved.
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20
Chill until almost set.
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21
Whip the cream to stiff peaks and fold it into the almost-set gelatin.
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22
Spoon this on top of the chilled panna cotta and let set completely.
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23
Make the crumble: Toss together the cornflakes, sugar, salt, milk powder and melted butter.
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24
Spread on a parchment-lined baking sheet and bake at 275 degrees until it begins to caramelize, about 10 minutes.
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25
Let cool.
