Author Notes
This was meant to be a parody in favour of the lowliest of vegetables - canned corn and frozen peas. Little did I know, that it's become my favourite summertime soup. —Coco et Cocoa
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Ingredients
- Sweet Corn Panna Cotta
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1
can yellow corn, drained, brine reserved
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1
can full-fat coconut milk, fat and water separated
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4 grams
powdered gelatin
- Chilled Pea Veloute
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2 tablespoons
olive oil
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1/2 cup
chopped green onion
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2
garlic cloves, roughly chopped
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1 cup
loosely packed mint leaves
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3 cups
frozen green peas
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3-4 cups
filtered water
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sea salt and freshly cracked pepper
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extra virgin olive oil
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sourdough bread, thinly sliced, toasted
Directions
- Sweet Corn Panna Cotta
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Place the drained corn kernels in a blender with the fat portion of the coconut milk and blend until completely smooth.
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Pass the corn mixture through a fine strainer into a large bowl. Set aside.
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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.
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Pour the gelatin mixture into the corn puree, season with salt, and stir well to combine.
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Pour the mixture into panna cotta moulds and chill until set.
- Chilled Pea Veloute
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Heat the olive oil in a pan. Saute the green onion and garlic until fragrant.
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Add 1 cup of the water to the pan and bring to the boil. Throw in the mint just to blanch.
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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.
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Pass the soup through a fine strainer and chill completely.
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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.
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Serve with toasted sourdough slices.
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