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Cornflake Panna Cotta from The Bracken Court Hotel – #DubPubDishes

Anyone who has had the opportunity to eat out in Dublin pubs over the last couple of years will see just how much the quality of food on offer has grown. There are now dishes available in Dublin pubs which are as delicious and as beautifully prepared as any meal on offer in the city. Dublin pubs are using the highest quality ingredients to produce vibrant dishes to reflect the palate of modern Dublin. In this series the Licensed Vintners Association is sharing a small selection of these amazing meals. Just a taster of the great food you can find in pubs throughout Dublin. #DubPubDishes

About the dish

The milk left at the end of a bowl of cereal is the favourite part for a lot of people. Using this inspiration, the Bracken Court Hotel puts a twist on a classic dessert, something different to the usual flavours. Other classic breakfast flavours are also brought in to enhance the dessert, adding colour and texture to this popular dish.  

Serving Size: 4


Panna Cotta

70g cornflakes 

25g soft brown sugar

150ml milk

400ml cream

Quarter tablespoon of vanilla essence

5g gelatin leaves

Blueberry Compote

200g blueberries 

55g castor sugar

40ml water

10ml lemon juice

Lemon Curd

1 egg yolk

1 lemon – juice and zest

85g castor sugar

35g butter

Caramelized Porridge

30g butter

55g brown sugar

40g porridge

Pinch of salt

Puffed Wild Rice

10g wild rice

30g icing sugar

1 litre vegetable oil 

Dried Orange Slice

Half an orange

20g sugar

Half tablespoon of cinnamon 

Cooking Method

Panna Cotta

  • Bake the cornflakes and sugar for 5 minutes at 170‎°C
  • Soak the cornflakes in milk and cream for 30 minutes. Then drain.
  • Bring 400ml of the strained milk and cream with the sugar and vanilla to a rolling boil.
  • Soften the gelatin leaves in cold water. 
  • Take the milk and cream mixture off the heat and stir in the gelatin. Pour into 4 Dariole moulds and cover with cling film to stop a skin from forming.
  • Set in the fridge overnight.   

Blueberry Compote

  • Simmer all ingrendients on a low heat until reduced and thickened.  

Lemon Curd

  • Melt the butter. Then add the sugar, juice and zest. 
  • Stir in the egg yolk. Keep stirring until it thickens and coats the back of a spoon.
  • Cool and place in a piping bag.  

Caramelized Porridge

  • Melt the butter. Add sugar and salt and bring to the boil for 5 minutes. 
  • Stir in porridge and spread on a baking tray.
  • Bake for 10 minutes at 160‎°C. Then stir and bank for a further 8 minutes until golden.
  • Allow to cool, then blitz in a food processor.  

Puffed Wild Rice

  • Heat oil to 180‎°C. 
  • Add rice. It will puff straight away. 
  • Use a sieve to remove rice and put onto a kitchen towel 
  • Pour icing sugar on top and mix.  

Dried Orange Slice

  • Slice orange very thin.
  • Mix sugar and cinnamon. Then coat the orange with this mixture. 
  • Bake at 90‎°C for 3 hours on a wire rack, turning regularly.  

Assemble the dish 

  • Using a wide pastry brush, spread the blueberry compote diagonally. 
  • In the opposite direction, sprinkle a thin line of caramelised porridge across the plate to create an ‘X’. 
  • Remove the panna cotta from the mould using a blowtorch to heat the sides. Then place where the two lines meet at the centre of the ‘X’. 
  • Garnish the plate using small dots of the lemon curd, fresh strawberries and blueberries, edible flowers and the puffed rice. 
  • Finish with a slice of dried orange.   

About The Bracken Court Hotel

The 4-star Bracken Court Hotel is located in the picturesque village of Balbriggan, 30 minutes’ drive from Dublin’s centre. It offers free parking, free Wi-Fi and free newspapers, as well as spacious rooms with marble bathrooms and power showers. The Bracken Court Hotel has rapidly become a venue of choice for weddings in North Dublin and indeed the North East of Ireland.  

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