Gastronomixs

Corn panna cotta

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

Creation by Gijs Kemmeren, Herberg de Kop van 't Land, Dordrecht, the Netherlands.

Corn panna cotta

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Ingredients

2

 

large corn cobs

3

dl

cream

2.3

g

agar agar

2

leaves

gelatine

 

 

salt and pepper

 

 

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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