Dessert

Lucuma & Toasted Corn Panna Cotta with Charred Pineapple, Candied Ají Amarillo & Crispy Quinoa Tuile

Name: Lucuma & Toasted Corn Panna Cotta with Charred Pineapple, Candied Ají Amarillo & Crispy Quinoa Tuile
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; ½ cup whole milk; ½ cup lucuma powder (or 3 tbsp lucuma paste dissolved in milk); ¼ cup fresh corn silk (toasted lightly); 2 sheets gelatin (or 1½ tsp powdered gelatin); 2 tbsp sugar; 1 vanilla bean (scraped); 1 fresh pineapple (peeled, sliced); 2 tbsp ají amarillo paste; 2 tbsp honey; 1 ají amarillo pepper; ¼ cup toasted quinoa; 2 tbsp brown butter; 2 tbsp honey (for tuile); pinch of sea salt

A silken panna cotta infused with Peru's beloved lucuma fruit (with its caramel-maple notes) and toasted corn silk, topped with caramelized pineapple that's been kissed with ají amarillo's gentle heat, candied ají strips for color and spice, and a shattering crisp tuile of toasted quinoa and caramelized corn. Elegant, unexpected, and utterly Peruvian.

628cal 7gprotein 97gcarbs 24gfat 18min prep 20min cook 4serves

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