Sweet corn panna cotta

steve bennett

steve bennett

13th January 2012
steve bennett

Sweet corn panna cotta

Nice, slightly unusual dessert, used to serve with blueberry compote and a popcorn tuile.


  • 2 leaves gelatine, bloomed (a)
  • 100gmilk (b)
  • 100g cooked corn kernels (b)
  • 25g maple syrup (b)
  • 100g double cream (c)


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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