Sweet Corn Panna Cotta with Mango Sauce

By Tsz on January 30, 2012

Gastrophoria is a panna cotta flavored with sweet corn.

Naturally sweet, corn is a novel way to flavor desserts, especially when used in a creamy panna cotta. Taking a simple basic recipe, all you’ll need is some sweet corn to infuse the cream.

After the cream is flavored, you can then strain out the corn for a smooth panna cotta. However, since I detest throwing out good food, I prefer to blend the entire mixture for a rustic and more intensely flavored custard. It was just the right note to end my recent dinner party honoring foie gras.

Give this a try and let me know how it goes! Happy Eating.

Corn Panna Cotta
Serves 8

2 cups frozen sweet corn
3 cups whole milk
2 cups heavy cream
1/2 cups sugar
1 tsp vanilla extract
3 silver gelatin sheets, 3×10″

1. In a medium saucepan over medium heat, combine whole milk, 1 cup heavy cream and frozen corn. Bring to a simmer, turn off the heat and let rest for 10 minutes.
2. Put the cooled mixture in a food processor and blend until smooth. Pour back into the saucepan and add the remaining heavy cream.
3. Add vanilla and sugar to corn puree. Stir over low heat until the sugar dissolves, taking care the mixture doesn’t boil.
4. In a separate bowl, bloom the gelatin sheets in iced water for 5 minutes. Once bloomed, add gelatin sheets to corn puree and stir until dissolved.
5. Pour the mixture into 8 custard cups and refrigerate until set.

Mango Sauce
1 cup mango puree
2 tbs sugar
1 tbs orange marmalade

1. In a small saucepan combine all ingredients and heat until incorporated. Cool mixture in a small bowl.

1/4 cup freeze dried corn
8 almond cookies

1. Spoon mango sauce over panna cotta. Sprinkle with corn garnish.
2. Serve with your favorite almond cookies and Enjoy!

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