The classic I've riffed on here, if you haven't picked up on it yet, is a bowl of cereal with raisins and bananas. At least that's what it started as. I decided to use those flavors and throw in some french toast and a smoothie.
I started off by making my own cornflakes. I combined fine-ground cornmeal, flour, honey, oil and water and pulsed it in a food processor until it just started sticking together. I kneaded it til it was smooth and rolled it out as thin as possible. This thin dough was baked at 275 til it was slightly browned and firm. Once cooled, it was broken up by hand.
At this point I steeped some of the corn flakes in milk and some more in heavy cream for about 30 minutes*. After being strained, the milk and cream were used to make the ice cream, whipped cream and part of the smoothie. Some of the other cornflakes were crushed with cinnamon and sugar. This is what you see under the ice cream quenelle.
The raisins were cooked in bourbon (the breakfast of champions) and honey and then soaked overnight.
The banana brulee was made with a melon-baller, sugar and a butane torch.
The smoothie sauce includes caramelized bananas, butter, cream, sugar and Greek yogurt all blended together.
*If you're familiar with Christina Tosi and Momofuku Milk Bar you'll recognize this preparation. Maybe you'll also understand that I can't call it what it really is because they've trademarked it.