Corn can be the star of desserts too. Creamy, sweet corn panna cotta and crumbly, cornmeal and nut cake, sbrisolona, make an unlikely but delicious pair.
- 2 ½ cups fresh corn kernels or frozen, defrosted corn (3–5 ears of corn)
- 2 ½ cups heavy cream
- 2/3 cup granulated sugar
- ½ tsp kosher salt
- ½ cup milk
- 1 packet unflavored, powdered gelatin (about 2 tsp)
- 3.5 oz all purpose flour
- 3.5 oz fine yellow corn meal
- 3.5 oz unsalted butter, softened at room temperature, sliced
- 2 oz blanched, whole almonds
- 1.5 oz skinned hazelnuts
- ½ tsp kosher salt
- Zest of ½ orange
- Dash vanilla extract
- 10–15 skin-on almonds, to decorate (optional)
- Prepare ramekins: Butter 6 (5-6 oz) ramekins. Set aside.
- Cook corn: Add corn kernels and ¼ cup of water to a small pan. Bring to a boil, lower to a simmer and cover. Steam for about 3-5 minutes or until just cooked through. If all of the water evaporates during cooking, add a couple extra tablespoons, as needed. Drain and transfer to a blender.
- Heat cream & sugar: Place heavy cream, sugar and salt in a small sauce pan. Bring to a simmer over medium heat.
- Bloom gelatin: While cream mixture heats, pour cold milk into a small bowl, sprinkle over gelatin and allow to bloom for 5-10 minutes. Whisk milk and gelatin into simmering cream mixture. Reduce heat to low and whisk until smooth.
- Puree panna cotta: Pour cream-gelatin mixture over the corn in the blender. Blend until smooth. Pass through a sieve. Filter for a second time through a cheesecloth.
- Pour & Chill: Pour into greased ramekins. Cool to room temperature. Cover and refrigerate at least 4-6 hours or overnight, until chilled and firmed.
- Combine dry ingredients for sbrisolona: Whisk together flour, cornmeal, sugar and salt in a bowl.
- Chop nuts: Finely grind blanched almonds in a food processor. Remove. Coarsely chop hazelnuts in processor. Add nuts to flour mixture.
- Work in butter: Add butter, zest and vanilla to mixture. Work in butter, using your fingertips, until the mixture resembles wet sand. Refrigerate at least 3-4 hours or overnight.
- Heat oven & prep pan: Preheat oven to 350°F. Grease a 9-inch springform pan. Cover bottom in parchment and grease again. You may also use a ring mold placed over parchment paper.
- Bake sbrisolna: Break up sbrisolona mixture into small (~ ½ inch) chunks and spread around prepared pan until full. Do not press down and pack. Decorate top with skin-on almonds, if desired. Bake about 30-40 minutes or until golden brown.
- Cool: Cool for 10 minutes, remove sides of springform pan, and cool completely over a wire rack. Remove bottom of pan and transfer to a plate.
- Serve: Unmold panna cotta. Place ramekins into a bowl or container of hot water, making sure water does not get into the ramekin. Allow to sit for about 30 seconds. Remove from water and run a knife along the inside edge of the ramekin to loosen the panna cotta. Place a plate on the top of the ramekin, flip to invert, give it a gentle tap and unmold. If the panna cotta does not unmold, place it in the warm water bath again. Crumble over pieces of sbrisolona. Enjoy.
- The calories listed are not representative of an actual serving size of panna cotta. Seeing as you would only crumble a small amount of sbrisolona over each panna cotta (not 1/6 of the cake as the calculation represents), one serving will be several hundred calories less.
- Category: Dessert
- Method: Simmer, Blend
- Cuisine: Italian
- Serving Size: 1 panna cotta + 2 tbsp crumbles
- Calories: 358
- Sugar: 28.6 g
- Sodium: 226.3 mg
- Fat: 21.7 g
- Saturated Fat: 13 g
- Carbohydrates: 39.8 g
- Fiber: 1.6 g
- Protein: 4.9 g
Keywords: corn panna cotta, sweet corn panna cotta, sbrisolona