Savory Corn Panna Cotta with Chili Lime Drizzle Recipe
This Savory Roasted Corn Panna Cotta with Chili-Lime Oil is a delightful twist on a classic Italian dessert, transformed into a rich, creamy, and savory treat. Featuring roasted corn blended into a velvety cream base and set with gelatin, it is topped with a zesty and spicy chili-lime oil that adds a vibrant kick, perfect for an appetizer or an unexpected side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
For the Panna Cotta Base
- 2 cups fresh roasted corn kernels
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup sugar
- 1 1/2 teaspoons unflavored gelatin
- 1/2 teaspoon salt
For the Chili-Lime Oil
- 1/4 cup olive oil
- 1 tablespoon lime zest
- 1 teaspoon chili flakes
- 1/2 teaspoon honey
Instructions
- Blend the Corn and Dairy: Start by blending the roasted corn kernels with heavy cream and whole milk until the mixture is completely smooth, ensuring a silky texture for the panna cotta.
- Strain the Mixture: Pour the blended mixture through a fine-mesh sieve to remove any solids and achieve a refined, smooth base.
- Heat and Sweeten: Place the strained corn-cream mixture in a saucepan over medium heat. Add sugar and salt, heating until it is steaming but not boiling, which helps dissolve the sugar and infuses the flavors.
- Dissolve Gelatin: Sprinkle the gelatin evenly over the warm mixture and whisk continuously until it is fully dissolved—this ensures your panna cotta will set perfectly.
- Chill to Set: Pour the mixture into ramekins or serving dishes. Refrigerate for at least 4 hours or until completely set and firm.
- Prepare Chili-Lime Oil: In a small bowl, combine olive oil, lime zest, chili flakes, and honey. Allow the mixture to infuse for 30 minutes, creating a flavorful and spicy topping.
- Serve: Once the panna cotta is set, drizzle the infused chili-lime oil over the top and serve immediately for a burst of bright and savory flavor.
Notes
- Roast the corn kernels by tossing them in a hot skillet without oil, stirring frequently until slightly charred and fragrant.
- Make sure not to boil the mixture after adding gelatin to maintain the texture of the panna cotta.
- The chili-lime oil can be prepared ahead and stored in the refrigerator for up to 3 days; bring to room temperature before drizzling.
- For a dairy-free version, substitute heavy cream and milk with coconut cream and almond milk, adjusting gelatin accordingly.
- Serve as an appetizer or side dish for a unique savory course.
