I’ve had this idea and this photo in my head for quite a long time. Now that summer is here, I thought it would be a good time to share this bright, colorful, vibrant and refreshing recipe.

Well over six months ago I received a bag of frozen sweet corn puree as a gift. I thought long and hard about what I could do with it (other than the obvious soup or sauce or whatever). So I thought of putting it in a two-tone panna cotta and make an orange plum sauce to go with it.

The standard cup or fluted pudding mold was okay, but then I thought of looking for corn cob shaped silicone molds on Amazon! That would surely enhance the experience of plating this dessert.

I wasn’t entirely sure what to make of the final result when I tasted the corn panna cotta to be honest, but with the sauce and some orange zest, this thing really sang on my palate!

Let’s get to the recipe. This recipe yields 9 servings, so invite your friends and family!

You will need:

• 2 Tbsp gelatin, bloomed in 4 Tbsp cold water
  • For the top yellow layer:
    • 100g heavy cream
    • 150g sweet corn puree
    • 50g sugar
    • Pinch of salt
    • 1/3 of the bloomed gelatin
  • For the bottom white layer:
    • 300g heavy cream
    • 100g whole milk
    • 100g sweet corn puree
    • 75g sugar
    • Pinch of salt
    • 2/3 of the bloomed gelatin
  • For the plum coulis:
    • 200g pitted, halved plums
    • 100g fresh orange juice 
    • 100g water
    • 50g sugar
    • 1-inch rosemary sprig
    • Pinch of salt

Method:

1) First put all of the ingredients for the top yellow layer except for the gelatin in a small sauce pan an them heat up over medium heat.

2) Turn off the heat as soon as the mixture reaches a boil and add the gelatin. Stir to dissolve completely.

3) Divide the mixture by pouring equal amounts of it into the molds.

4) Let the first layer set in the fridge for at least two hours before moving on to the next step.

5) Follow the same steps from 1) to 4) to create the second, whiter layer of panna cotta on top of the first one. This time, make sure you set the panna cotta in the fridge for at least 6 hours before unmolding.

6) For the plum coulis, add all the ingredients in a small saucepan and bring them up to a gentle simmer.

7) Simmer for at least 10 minutes. Once the plums have started to dissolve it the liquid. Strain the sauce by pressing the plums through a mesh strainer.

8) Return it to the heat again and simmer for another 10-15 minutes until slightly thickened.

9) Chill the sauce for at least 6 hours before serving.

10) Indulge!