For many Panna Cotta is a sweet Italian dessert made with gelatin and cream and chilled to harden and served with your favorite topping, for others like me that like experimenting with different things might find a savory panna cotta added as a side to a steak dish divine.
I chose corn, leek and fresh oregano for flavors and used agar agar instead of gelatin, since it holds it's shape when heated.
Or you can serve this panacotta as a chilled soup course and amaze your guests when you bring this panna cotta out in a soup bowl drizzled with creme fraiche and sprinkled with almond slivers! You will thank me forever!!!
Printable Recipe: click here
1 tablespoon olive oil
4 ears of corn, divided
3 leeks, white and light green parts only, divided
1 small bunch fresh oregano
1 3/4 cups water
1 tablespoon agar agar powder
1 bay leaf
1 teaspoon black peppercorn
1 teaspoon cumin
1/4 cup heavy cream
2 tablespoons mascarpone cheese
Salt, pepper and cayenne to taste
Preheat oven to 400F.
In a small baking pan toss together the corn off 3 cobs and chunks of 2 leeks with olive oil and roast for 25-30 minutes or until veggies are caramelized.
While roasting the veggies, in a small saucepan, mix the corn off 1 cob, 1 leek cut into chunks, the fresh oregano, bay leaf, peppercorns, cumin and agar agar. Bring to a simmer over hight heat, stirring frequently as the agar agar likes to stick to the bottom. Reduce heat and wait until veggies are roasted, stirring every once in a while. Remove from heat and let it cool down for 5 minutes.
Remove veggies from oven and place them in a food processor to cream them.
Strain the agar agar broth thru a fine strainer and pour into food processor with the creamed vegetables. Add heavy cream and mascarpone and pulse until smooth. Season to taste with salt, fresh pepper and cayenne pepper. Pour into oiled rameckins. It should settle within 1 hour. Or cover and refrigerate up to 3 days.
To serve, remove panna cottas from rameckins by running a small knife along the sides of the rameckins and heat in a preheated 350F oven for 5 minutes, or you can heat in the rameckins if they are oven safe and then transfer them to a serving dish and garnish as desired.
Makes 8 - 5oz rameckins.