Action:
1. In a small sauce pot, over medium-low heat, add the cereal, milk, cream and agave. Bring the liquid up to a simmer then turn the heat off and let it sit for 5 minutes.
2. In a small bowl, add the gelatin and a few tablespoons of water. Let the gelatin "bloom" and sit for 5 minutes.
3. Strain the liquid from the cereal and discard the soggy flakes. Add the gelatin to the liquid and stir until dissolved. Using 4 small molds or bowls (rubber molds work the best), rub the inside with a bit of oil (this will help release the dessert after it sets) Separate the liquid into the 4 individual molds or small bowls and place into the fridge for 2-3 hours.
4. Once the liquid has "set" or become firm, gently flip them over onto your serving plate. If they stick, give them a gentle shake until they pop out. Garnish with a few flakes of cereal and serve.