- 2 leaves gelatine, bloomed (a)
- 100gmilk (b)
- 100g cooked corn kernels (b)
- 25g maple syrup (b)
- 100g double cream (c)
Sweet corn panna cotta
steve bennett
13th January 2012
Sweet corn panna cotta
Nice, slightly unusual dessert, used to serve with blueberry compote and a popcorn tuile.
Ingredients
Method
Once a is blooming, bring b just to a boil. Purée all of b,sieve and weigh out 150g of purée. Add a while still warm. Mix in c, to aid cooling, and set in glasses for presentation for 1 hour.
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