Sweet Corn and Gin Panna Cotta

Serves 5
  • Steps
  • Ingredients


  • Cover four Gelatine leaves in Gin to soak until softened
  • Add the milk and cream to a saucepan stir and bring to a low simmer.
  • Grate two ears of corn into a bowl using a box grater, add a splash of the warm cream and milk and stir to combine
  • Split the vanilla bean down the centre and scrape out the seeds. Add the seeds and the pod to the saucepan
  • Add 150 grams of sugar, the corn mixture and the bloomed gelatine to the saucepan and stir until the gelatine is dissolved. Bring to a simmer and then turn off the heat.
  • Pass the cream mixture through a fine sieve into a Large Jug with a spout.
  • Pour into moulds and refrigerate for at least 4 hours or overnight.
  • To unmould dip moulds into hot water and use a butter knife around the rim to separate the edge of the Panna Cotta. Invert on a plate, tap the mould and slowly remove.
  • Remove stalks and quarter the Strawberries. In a sautépan, melt the butter with 50 grams of sugar until the sugar has dissolved and is starting to bubble, place the strawberries in the pan and swirl to coat.
  • Pour the gin over strawberries and tilt the pan to Flambe, reduce the liquid slightly and remove to a bowl to cool.
  • Add the Salted caramel popcorn to a food processor and blitz
  • Coat the Panna Cotta with the blitzed popcorn and spoon on the flambe strawberries to serve.