Sweet Corn Panna Cotta with Dulce de Leche & Caramel Corn

Panna cotta is a very easy dessert to pull off for dinner parties as it’s made ahead and is served chilled. The salty-sweet caramel corn adds a little texture and a little drama on the plate.

I personally recommend setting out a few bowls piled high with caramel corn after dessert as a little late night snack with digestifs.

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Sweet Corn Panna Cotta with Dulce de Leche & Caramel Corn
serves 4

shopping list —

• 240 grams (1 cup) milk

• 240 grams (1 cup) cream

• 250 grams fresh corn kernels off the cob (about 2 ears)

• 50 grams sugar

• 1/2 vanilla bean, scraped

• pinch of salt

• 1.5 sheets of gelatin

equipment —

• medium pot

• ice bath

• blender

• chinois or fine meshed strainer

• dessert bowls

steps —

1. Add the milk, cream, corn, sugar, scraped vanilla bean, and salt to a medium pot. Slowly bring it up to a simmer, stirring occasionaly, but do not boil. Turn off the heat and allow to steep for 5 minutes.

2. Meanwhile, bloom the gelatin in an ice bath.

3. Working in small batches (do not overfill), blend the corn cream with the gelatin until it’s as smooth as possible. Taste, and adjust the sweetness with sugar to your liking if needed. Pass through a chinois or fine meshed strainer, pressing on the solids. Spray out the chinois, and pass the mixture through the chinois again, this time without pressing on the solids. Discard any pulp.

4. Pour the panna cotta into dessert bowls and allow to chill in the refrigerator.

   *If making ahead of time, cover the bowls with plastic wrap once they’re completely cooled so they don’t form a skin.

5. To serve, top with caramel corn, drizzle with the dulce de leche, and a sprinkle of maldon or fleur de sel.

Dulce de Leche
serves 4+

shopping list —

• 1 (14 oz) can sweetened condensed milk, label removed

OR

• 4 cups whole milk

• 250 grams (1 1/4 cups) granulated sugar

• 1/4 tsp baking soda

• 1 tsp vanilla extract

equipment —

• large pot or dutch oven

steps —

boiling method with sweetened condensed milk

1. Place the can on its side in a large pot, and fill with room temerperature water at least 2 inches above the can.

   *Pay careful attention to the water level throughout this process! If you let too much water evaporate and the can isn’t fully emerged, it can warp, split, overheat, or explode— resulting in potential burns or injuries.

2. Set the pot over high heat and bring to a simmer. Simmer for 2 hours for golden caramel or 3 hours for dark caramel. Be sure to check the pot every 30 minutes to ensure the water level is at least 2” above the can. Add boiling water when needed.

3. Remove from the range, and allow to cool still submerged in the water for 30-40 minutes. Remove the can to a wire rack and allow to cool for at least 3 hours. Do not open the can while hot!

4. Once completely cool, open the can. Reheat in a double boiler for a pourable consistency.

homemade method

1. Add the milk, sugar, and baking soda in a heavy saucepan. Bring to a boil, then reduce to a simmer.

2. Stir occasionally until it’s caramelized and thick, about 1 1/2-2 hours. Remove from the heat and stir in the vanilla extract. Allow to cool.

steps —

1. Preheat the oven to 200ºF. Line two sheet trays with silicone baking mats.

2. Restaurant tip: to ensure there aren’t any seeds in the caramel corn, place a wire rack over a bowl. In small batches, spread out a layer of popcorn over the wire rack in an even layer. Any seeds and old maids will drop through the wire rack. Transfer the popcorn to a large bowl, and repeat for the rest of the popped popcorn.

3. Combine the sugar, corn syrup, butter, salt, and cream of tartar in a saucepan over medium heat. Stir constantly as the butter melts. Bring to a simmer. Allow to bubble at a simmer without stirring, about 4-5 minutes.

4. Remove the caramel from the heat and stir in the baking soda. It will bubble up and froth! Be careful! It will be lava-hot.

5. Pour the caramel over the popcorn and stir gently until the popcorn is evenly coated.

6. Spread out the caramel corn into an even layer on the two sheet trays.

7. Bake for 1 hour, gently stirring every 15 minutes.

8. Remove the sheet trays to a wire rack. Stir the popcorn one last time, and sprinkle flaky salt over. Allow to cool in the pan, about 30 minutes. Break the popcorn apart with your hands.

Questions about the recipe? email britt@parisdiningclub.com