| « Pacific Northwest: Taste |  |
| Sweet Corn Panna Cotta with Caviar |
| From Johnathan Sundstrom, executive chef of Earth & Ocean Makes four 4-ounce servings |
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1 cup white corn kernels, scraped from the cob 1 cup heavy whipping cream 1/2 cup milk 4 envelopes gelatin 1 tablespoon kosher salt 1/2 teaspoon ground white pepper Garnish 1 ounce caviar (the best you can afford!) 4 sprigs each of fresh parsley, tarragon, sweet cicely leaves, small basil leaves and chives 3 teaspoons light olive oil 1 teaspoon fresh-squeezed lemon juice 1. Combine the first six ingredients in a sauce pot, warm slowly to 140 degrees, stirring until gelatin is dissolved. 2. Strain through a fine mesh strainer, pressing on the solids. Distribute the custard evenly among four 4-ounce molds and chill for several hours, or until firm. 3. To serve, unmold the panna cotta by dipping the outside of the mold in hot water, holding it steady until the edges begin to loosen. Gently turn the custard onto individual serving plates. 4. For the garnish: Top each serving with 1/4 ounce of the caviar. Make four bouquets of the herbs, using one sprig of each herb per serving; dress with the lemon juice and light olive oil. |
