Ingredients
Panna Cotta
- ½ cup whole milk
- 2 tsp powdered gelatin
- 2 ears yellow corn (kernels removed)
- 1½ cups heavy cream
- 1 tsp kosher salt
- ⅛ tsp white pepper
Tomato Geleé
- 1 tbsp cool water
- ½ tsp powered gelatin
- 4 oz tomato water
- ⅛ salt
Salad
- 1 lb cooked lobster (diced)
- ¼ cup corn kernals (blanched)
- ½ cup cherry tomatoes (quartered)
- 2 tbsp extra virgin olive oil
- 2 tsp golden balsamic vinegar
- 1 tbsp chopped chives
Directions
Panna Cotta
Step 1
In a small bowl, sprinkle the gelatin over the milk. Cover the bowl with plastic wrap and set aside for 10 minutes to allow the gelatin to bloom. Meanwhile, place the corn kernels in the jar of a high-powered blender and blend until smooth. Strain corn puree through a fine meshed sieve and measure out 1 cup into a saucepan and add a ½ cup of cream. Add salt and white pepper and heat over medium heat, stirring occasionally, until the liquid is hot but no higher than 125˚F. Add the reserved gelatin and milk to the pan, turn off the heat, and stir until the gelatin is completely melted and dissolved. Strain the mixture through a fine mesh strainer, then chill mixture set in an ice bath. Let the mixture cool to about 65˚F, stirring occasionally. The mixture at this stage should have started to thicken slightly to the consistency of unbeaten egg whites. Ladle 1oz. portions into small ramekins and refrigerate until set.
Tomato Geleé
Step 1
In a small ramekin, sprinkle the gelatin over the cold water and allow to sit for 10 minutes. In a small saucepan, season the tomato water with salt and heat to about 125˚F. Add the reserved gelatin to the pot, turn off the heat, and stir until the gelatin is completely dissolved. Strain the mixture into another container, set in an ice bath. Let the mixture cool to about 65˚F, stirring occasionally. Spoon a tablespoon of gelee over each corn panna cotta and refrigerate until set. *Tomato water is made pulsing chopped tomatoes in a food processor and hanging it in cheesecloth over a bowl. The resulting liquid is clear and is the essence of tomatoes. This is a great use of overripe tomatoes.
Salad
Step 1
In a small bowl, mix together the lobster, cherry tomatoes, blanched corn, chives, olive oil and vinegar. Season with salt and distribute evenly between the panna cottas.
