Ingredients :
For the Panna Cotta
1 ear fresh corn, grilled until charred
1¾ cups full-fat coconut milk
¼ cup heavy cream (or more coconut milk for dairy-free)
¼ cup sugar
1½ tsp powdered gelatin
2 tbsp cold water
Pinch of salt
½ tsp vanilla extract
For the Chili Lime Dust
1 tsp chili powder
Zest of 1 lime
½ tsp sea salt
½ tsp sugar
Optional Garnish
Charred corn kernels
Toasted coconut flakes
Micro cilantro or lime zest curls
Instructions:
This panna cotta is velvety smooth with hints of flame-grilled corn and the tropical richness of coconut, finished with a bright and spicy dust that tingles on the tongue.
Grill the corn over open flame or grill pan until deeply charred. Slice off kernels.
In a saucepan, heat coconut milk, cream, sugar, and corn kernels until steaming. Let simmer 5 minutes, then remove from heat and steep 15 minutes.
Strain mixture into a bowl. Discard corn solids.
Sprinkle gelatin over cold water in a small bowl. Let bloom 5 minutes.
Reheat coconut mixture gently. Stir in bloomed gelatin until fully dissolved. Add vanilla and pinch of salt.
Pour into molds or serving glasses. Chill at least 4 hours until set.
Mix chili lime dust ingredients in a small bowl.
Unmold panna cottas or serve in glass. Top with chili lime dust and optional garnishes.Why You’ll Love It
Swicy Flavor Bomb – The creamy sweetness of coconut is the perfect match for smoky corn and tangy spice.
Unexpected & Elegant – A modern twist on panna cotta that’s visually striking and flavorfully bold.A tropical fusion dessert that defies expectations in the most delicious way.
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