Sweet corn panna cotta

Recipe for 10 people

Dessert Dinner Evening


För 10 portioner

Corn purée

1 kg corn, frozen

1 dl water

Panna cotta

200 g corn purée

1 l Debic Panna Cotta

100 g white chocolate

1 lime, zest and juice

Crispy caramel

200 g sugar

50 g popcorn, puffed


10 lime cress


Corn purée

Thaw the corn and chop in the blender with the water until smooth.

Press through a very fine sieve.

Store in the refrigerator or freeze.

Heat the Debic Panna Cotta to 50°C and add the remaining ingredients.

Heat briefly so that all the ingredients dissolve and pass through a very fine sieve.

Divide into deep plates and leave to set in the refrigerator.

Roast the popcorn in a layer of oil and store in a well-sealed container.

Caramelise the sugar and make lattices on a silicon mat with a spoon.

Press the popcorn in and leave to harden.

Keep in a well-sealed tin with silica beads.


Finish the dish with the sugar decoration and lime cress.