Description
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.
Ingredients
Scale
Panna cotta:
- 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)
Sbrisolona:
- 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)
Instructions
- 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.
Notes
- 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.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Simmer, Blend
- Cuisine: Italian
Nutrition
- 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