Dessert

Mazamorra Negra Panna Cotta with Toasted Corn Brittle

Name: Mazamorra Negra Panna Cotta with Toasted Corn Brittle
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Ingredients: 1 cup purple corn juice (canned or fresh, strained); 1 cup heavy cream; ½ cup whole milk; ¼ tsp ground cinnamon; 1 vanilla bean, split and scraped (or ½ tsp vanilla extract); 2½ tsp gelatin powder; 3 tbsp cold water; 3 tbsp sugar; For the brittle: ¾ cup sugar; 3 tbsp water; 3 tbsp butter; ½ cup fresh or toasted corn kernels; ¼ tsp fleur de sel; ¼ tsp fleur de sel for finishing

A sophisticated reimagining of Peru's ancient mazamorra negra (a purple-corn pudding): a silky, set panna cotta infused with purple corn juice and a whisper of cinnamon, topped with a crispy, glossy corn brittle studded with toasted corn kernels and finished with a flick of sea salt. The earthiness of the purple corn plays beautifully against the sweetness of caramel.

751calper serving 12gprotein 41gcarbs 63gfat 20min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this