Dessert

Chicha Morada Panna Cotta with Roasted Black Corn Crumble & Candied Lime Ash

Name: Chicha Morada Panna Cotta with Roasted Black Corn Crumble & Candied Lime Ash
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Ingredients: 1 cup frozen purple corn kernels (or 1 cup frozen cubed purple corn); 2 cups vegetable or chicken stock; 1 cinnamon stick; 3 whole cloves; ⅛ tsp anise seed; 1 lime, halved; 4 oz heavy cream; 2 oz whole milk; 1 Tbsp coconut sugar; 1 tsp gelatin powder (or 1 sheet gelatin); 2 Tbsp cold water; ¼ cup raw black corn kernels (or black sesame seeds as substitute); 1 Tbsp coconut oil; 1 Tbsp coconut sugar, for crumble; 2 limes, for candied ash; 1 Tbsp coconut sugar, for candying; Pinch of sea salt

A delicate panna cotta infused with chicha morada—the traditional purple corn drink of the Andes, spiced with cinnamon and clove—topped with a crunchy roasted black corn crumble and an ethereal candied lime ash. A dessert that honors indigenous Peruvian ingredients with modern technique.

620cal 17gprotein 56gcarbs 42gfat 15min prep 12min cook 2serves

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