Description
Creamy roasted corn panna cotta with a zesty chili-lime oil drizzle, elegant, sweet, and savory all at once.
Ingredients
3 ears fresh corn (or 2 cups frozen)
1 cup milk
1 cup heavy cream
2 tbsp sugar
1 packet (1 tbsp) gelatin
Pinch of salt
Zest and juice of 1 lime
1 tbsp olive oil
1/4 tsp chili flakes
Fresh herbs (cilantro or chives) for garnish
Instructions
1. Preheat oven to 400°F (200°C). Roast corn with olive oil for 15–20 minutes until golden.
2. Blend roasted corn with milk; strain through a fine sieve.
3. In saucepan, combine corn milk, cream, sugar, and salt. Heat until steaming.
4. Bloom gelatin in 3 tbsp cold water; whisk into warm cream mixture.
5. Add lime zest and juice. Pour into ramekins or glasses.
6. Chill 4 hours until set.
7. Whisk olive oil, chili flakes, and lime juice for oil.
8. Drizzle over panna cotta and garnish with herbs before serving.
Notes
Use fresh corn for best flavor; frozen works in a pinch.
Substitute agar agar for a vegetarian version.
Make ahead and chill overnight for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Modern American