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1
Line 14 to 15 cannoli forms with acetate.
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2
Wrap one end in plastic wrap and secure it with tape or rubber bands.
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3
Put the forms in the freezer.
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4
Set up an ice bath in a large bowl.
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5
Cut the kernels off the corncobs.
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6
Put the butter and sugar in a skillet over medium-high heat.
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7
When the butter is melted, add the corn and the salt.
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8
Cook, stirring often, until the corn is completely tender but not browned, about 7 minutes.
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9
Scrape the corn into a blender.
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10
Add the milk, and puree until very smooth.
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11
Strain through a fine strainer into a medium bowl (discard the solids) and set into the ice bath to cool.
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12
Sprinkle the gelatin over the surface of the simple syrup.
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13
Let sit for at least 1 minute.
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14
Microwave for 45 seconds or heat gently in a saucepan until melted.
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15
Stir the gelatin into the corn puree.
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16
In a separate bowl, whip the cream to medium peaks.
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17
Fold it into the corn mixture, gently but thoroughly.
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18
Fill a pastry bag with the panna cotta batter and pipe into the molds.
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19
Cover the open ends with plastic wrap and secure it.
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20
Freeze overnight or for up to 3 days.
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21
Heat the broiler.
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22
Cut the madeleine sponge into 1 1/4 x 3-inch fingers and place on a baking sheet.
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23
Sprinkle the tops with an even layer of turbinado sugar and caramelize the sugar under the broiler, watching carefully to make sure you dont scorch it.
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24
(Alternatively, you could caramelize the sugar with a culinary torch.)
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25
Set on dessert plates.
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26
Unmold the panna cotta, pushing it out, and cut into 1-inch lengths.
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27
Place three pieces of panna cotta on each madeleine finger.
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28
Add a spiced walnut or two to the plate and garnish with a drizzle of honey and, if you want, some kettle corn and freeze-dried corn.
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29
You could form the panna cotta in muffin tins lined with plastic wrap and cut the madeleine into circles instead of rectangles.
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30
And though you will have to come up with a different way of plating the dessert, you could even replace the Madeleine Sponge Cake with madeleines from a good bakery.
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31
But, please, make sure you sprinkle them with sugar and caramelize them.
