Corn panna cotta

The texture of crème brûlée with the full, rich taste of corn. 

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Corn panna cotta

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large corn cobs






agar agar




As needed


salt and pepper

As needed


cane sugar

Preparation method

  • Make a corn coulis: cut the kernels from two cobs of corn and boil them, with the pan lid on and with just enough water to cover, until overcooked, at least 15 minutes.
  • Blend in a blender and pass through a fine sieve.
  • Measure 4dl of the coulis.
  • Combine the corn coulis and the cream and bring to the boil.
  • Season with pepper and salt, and add the agar agar.
  • Cook for 2 more minutes, stirring frequently.
  • Remove the pan from the heat and set aside to cool.
  • Dissolve the soaked gelatine in the mixture while still warm.
  • Pour into a deep tray and set aside, refrigerated, for at least 3 hours.
  • Punch out the panna cotta in the desired shape and, if desired, caramelise cane sugar over the top with a kitchen blowtorch.

Serving suggestions

  • As part of an amuse-bouche, e.g. with celery.
  • You can also add a little sugar to use it in a dessert or friandise.

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