Sweet Corn Panna Cotta With Chilled Pea Veloute

Name: Sweet Corn Panna Cotta With Chilled Pea Veloute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet Corn Panna Cotta; 1 can yellow corn, drained, brine reserved; 1 can full-fat coconut milk, fat and water separated; 4 grams powdered gelatin; Chilled Pea Veloute; 2 tablespoons olive oil; 1/2 cup chopped green onion; 2 garlic cloves, roughly chopped; 1 cup loosely packed mint leaves; 3 cups frozen green peas; 3-4 cups filtered water; sea salt and freshly cracked pepper; extra virgin olive oil; sourdough bread, thinly sliced, toasted

Servings: persons

Sweet Corn Panna Cotta
1 can yellow corn, drained, brine reserved
1 can full-fat coconut milk, fat and water separated
4 grams powdered gelatin
Chilled Pea Veloute
2 tablespoons olive oil
1/2 cup chopped green onion
2 garlic cloves, roughly chopped
1 cup loosely packed mint leaves
3 cups frozen green peas
3-4 cups filtered water
sea salt and freshly cracked pepper
extra virgin olive oil
sourdough bread, thinly sliced, toasted

1
Place the drained corn kernels in a blender with the fat portion of the coconut milk and blend until completely smooth.
2
Pass the corn mixture through a fine strainer into a large bowl. Set aside.
3
Combine the corn brine and coconut water in a small saucepan. Sprinkle on the gelatin and bring to a simmer. Whisk until the gelatin dissolves completely.
4
Pour the gelatin mixture into the corn puree, season with salt, and stir well to combine.
5
Pour the mixture into panna cotta moulds and chill until set.
6
Heat the olive oil in a pan. Saute the green onion and garlic until fragrant.
7
Add 1 cup of the water to the pan and bring to the boil. Throw in the mint just to blanch.
8
Transfer the soup base to the blender with the frozen peas and remaining water. Season well with sea salt and black pepper, keeping in mind that the peas are quite sweet and the panna cotta is primarily sweet as well. Blend the mixture until completely smooth.
9
Pass the soup through a fine strainer and chill completely.
10
When ready to serve, dip the bottoms of the panna cotta in hot water for a couple of seconds then invert onto chilled soup plates. Pour the pea soup around the panna cotta, and drizzle with olive oil.
11
Serve with toasted sourdough slices.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Sweet Corn Panna Cotta, 1 can yellow corn, drained, brine reserved, 1 can full-fat coconut milk, fat and water separated, 4 grams powdered gelatin, and more.

Yes, Sweet Corn Panna Cotta With Chilled Pea Veloute falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!