Description
Silky corn-infused panna cotta topped with a vibrant, spicy-citrus oil for a unique and elegant appetizer.
Ingredients
Scale
For the Crust:
- 2 cups fresh corn kernels (roasted)
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup sugar
- 1 1/2 tsp unflavored gelatin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 tbsp lime zest
- 1 tsp chili flakes
- 1/4 tsp smoked paprika
Instructions
1. Prepare the Crust:
- Roast corn kernels in a dry skillet over medium heat until lightly charred, about 5 minutes. Set aside.
- In a saucepan, combine heavy cream, milk, sugar, salt, and pepper. Heat over medium until steaming but not boiling.
- Sprinkle gelatin over mixture and whisk until fully dissolved. Add roasted corn and let steep for 15 minutes off heat.
- Strain mixture through a fine-mesh sieve into a clean bowl, pressing on solids to extract all flavor. Discard solids.
- Divide mixture among 4 ramekins. Chill for at least 4 hours or until set.
- For the chili-lime oil: Combine olive oil, lime zest, chili flakes, and smoked paprika in a small bowl. Let infuse for 30 minutes.
- To serve, run a knife around edges of panna cotta and invert onto plates. Drizzle with chili-lime oil.
Notes
You can customize the seasonings to taste.