Growing Chefs! Ontario Sweet corn Panna Cotta with Stewed Peaches and Caramel Corn
Sweet corn Panna Cotta with Stewed Peaches and Caramel Corn
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Sweet Corn Panna Cotta
Ingredients
Stewed Peaches
Ingredients
Caramel Corn
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Line a baking sheet with parchment paper. Arrange eight small glasses or ramekins on a tray. Prepare an ice bath large enough to hold a mixing bowl.
Place the corn in a steamer basket set over a medium pot of simmering water. Cover and steam for approximately 15 minutes, or until tender.
Allow the corn to cool enough to handle. Cut the kernels from the cobs and transfer them to a blender. Discard the cobs.
Pour ½ cup of the milk into a medium heatproof bowl. Sprinkle the gelatin evenly over the surface and allow it to bloom for 5 minutes.
Cut the peaches in half and remove the pits. Cut the peaches into small wedges or bite-sized pieces.
Place the popcorn in a large mixing bowl, checking carefully for any unpopped kernels.
Get Cooking!
Combine the remaining milk, whipping cream, salt, granulated sugar and dark brown sugar in a small frying pan or saucepan. Bring the mixture to a bare simmer over medium heat, whisking until both sugars have completely dissolved.
Pour the hot dairy mixture over the bloomed gelatin. Stir until the gelatin has completely dissolved.
Pour the mixture into the blender over the steamed corn kernels. Blend until completely smooth.
Strain the mixture through a fine-mesh strainer into a large bowl, pressing firmly on the solids with a rubber spatula. Discard the solids. Strain the mixture a second time through the cleaned strainer without pressing.
Place the bowl of panna cotta mixture over the prepared ice bath. Stir occasionally until the mixture is cool and begins to thicken slightly.
Divide the panna cotta evenly among the eight glasses or ramekins. Cover and refrigerate overnight, or until completely firm.
Combine the peaches, sugar, lemon zest, lemon juice, salt and water in a small saucepan. Cook over medium-low heat for 5 – 8 minutes, stirring occasionally, until the peaches are tender and have released their juices but still hold their shape.
Remove the peaches from the heat and allow them to cool completely. Cover and refrigerate until ready to serve.
To prepare the caramel corn, combine the granulated sugar and water in a clean saucepan. Cook over medium heat without stirring until the sugar has dissolved and turned a deep amber colour. Gently swirl the saucepan as needed to help the caramel colour evenly.
Remove the caramel from the heat. Carefully stir in the butter and salt, followed by the baking soda. The caramel will foam slightly.
Immediately pour the caramel over the popcorn. Toss carefully with a wooden spoon or heatproof spatula until the popcorn is evenly coated.
Spread the caramel corn onto the prepared baking sheet, separating it into small clusters. Allow it to cool completely, then break it into bite-sized pieces.
To serve, spoon the cooled stewed peaches and some of their juices over each panna cotta. Finish with a cluster of caramel corn immediately before serving so that it remains crisp.
Growing Chefs! Ontario Recipe
Sweet corn Panna Cotta with Stewed Peaches and Caramel Corn
Sweet Corn Panna Cotta
Ingredients
Stewed Peaches
Ingredients
Caramel Corn
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Line a baking sheet with parchment paper. Arrange eight small glasses or ramekins on a tray. Prepare an ice bath large enough to hold a mixing bowl.
Place the corn in a steamer basket set over a medium pot of simmering water. Cover and steam for approximately 15 minutes, or until tender.
Allow the corn to cool enough to handle. Cut the kernels from the cobs and transfer them to a blender. Discard the cobs.
Pour ½ cup of the milk into a medium heatproof bowl. Sprinkle the gelatin evenly over the surface and allow it to bloom for 5 minutes.
Cut the peaches in half and remove the pits. Cut the peaches into small wedges or bite-sized pieces.
Place the popcorn in a large mixing bowl, checking carefully for any unpopped kernels.
Get Cooking!
Combine the remaining milk, whipping cream, salt, granulated sugar and dark brown sugar in a small frying pan or saucepan. Bring the mixture to a bare simmer over medium heat, whisking until both sugars have completely dissolved.
Pour the hot dairy mixture over the bloomed gelatin. Stir until the gelatin has completely dissolved.
Pour the mixture into the blender over the steamed corn kernels. Blend until completely smooth.
Strain the mixture through a fine-mesh strainer into a large bowl, pressing firmly on the solids with a rubber spatula. Discard the solids. Strain the mixture a second time through the cleaned strainer without pressing.
Place the bowl of panna cotta mixture over the prepared ice bath. Stir occasionally until the mixture is cool and begins to thicken slightly.
Divide the panna cotta evenly among the eight glasses or ramekins. Cover and refrigerate overnight, or until completely firm.
Combine the peaches, sugar, lemon zest, lemon juice, salt and water in a small saucepan. Cook over medium-low heat for 5 – 8 minutes, stirring occasionally, until the peaches are tender and have released their juices but still hold their shape.
Remove the peaches from the heat and allow them to cool completely. Cover and refrigerate until ready to serve.
To prepare the caramel corn, combine the granulated sugar and water in a clean saucepan. Cook over medium heat without stirring until the sugar has dissolved and turned a deep amber colour. Gently swirl the saucepan as needed to help the caramel colour evenly.
Remove the caramel from the heat. Carefully stir in the butter and salt, followed by the baking soda. The caramel will foam slightly.
Immediately pour the caramel over the popcorn. Toss carefully with a wooden spoon or heatproof spatula until the popcorn is evenly coated.
Spread the caramel corn onto the prepared baking sheet, separating it into small clusters. Allow it to cool completely, then break it into bite-sized pieces.
To serve, spoon the cooled stewed peaches and some of their juices over each panna cotta. Finish with a cluster of caramel corn immediately before serving so that it remains crisp.