Coogirl Candy Savory Corn Panna Cotta with Charred Tomato Relish

Coogirl Candy Savory Corn Panna Cotta with Charred Tomato Relish

This modern, make ahead savory panna cotta showcases the sweet heat of Coogirl Candy folded into silky corn custard. It is chilled, gently unmolded and topped with a bright charred tomato and basil relish that balances the jammy jalapeño syrup. Serve as an elegant appetizer or small plate for a dinner party.

Ingredients

• 3 ears fresh corn or 2 cups frozen corn kernels
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 2 teaspoons sugar
• 1 1/2 teaspoons unflavored powdered gelatin (about 1 packet)
• 3 tablespoons warm water
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped chives plus extra for garnish
• For the Charred Tomato Relish:
  • 3 medium ripe tomatoes, halved
  • 1 small shallot, minced
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon sherry vinegar or white wine vinegar
  • 2 tablespoons Coogirl Candy (reserve additional for serving if desired)
  • Salt and pepper to taste
• Finishing: microgreens or baby arugula and a drizzle of extra virgin olive oil

Equipment

• Blender or immersion blender
• Fine sieve
• 6 small ramekins or silicone molds (4 to 6 ounce)

Instructions

1. Prepare the corn: If using fresh corn, cut kernels from the cobs. In a medium skillet over medium heat, melt butter and add corn. Sauté until slightly softened and beginning to brown, about 5 minutes. Add 1/2 cup of the milk, simmer 2 minutes, then remove from heat.
2. Make gelatin: In a small bowl sprinkle gelatin over warm water and let bloom 5 minutes.
3. Blend the custard: Transfer the corn mixture to a blender. Add remaining 1 cup milk, heavy cream, salt, and sugar. Blend on high until very smooth, about 60 seconds. Taste and adjust seasoning. Pour the blended mixture through a fine sieve into a saucepan to remove solids for an ultra smooth panna cotta.
4. Heat gently: Warm the sieved corn cream over low heat until just steaming, do not boil. Stir in the bloomed gelatin until fully dissolved.
5. Fold in Coogirl Candy: Remove from heat and whisk in 2 tablespoons of Coogirl Candy and the chopped chives. The jam adds sweet spicy pockets throughout the custard. Taste and add a touch more salt if needed.
6. Pour into molds: Let the mixture cool 5 minutes, then pour evenly into prepared ramekins or silicone molds. Cover and refrigerate at least 4 hours or overnight until set.
7. Make the charred tomato relish: While panna cottas chill, heat a grill pan or cast iron skillet over high heat. Brush tomatoes with olive oil and place cut side down. Char until blackened in spots, 3 to 4 minutes. Flip briefly and remove to a cutting board. Dice charred tomatoes and combine in a bowl with minced shallot, basil, vinegar, and 2 tablespoons Coogirl Candy. Stir and season with salt and pepper. The jam will melt into the relish adding sweetness and jalapeño heat.
8. Unmold and plate: To unmold, dip ramekins briefly in warm water (1 to 2 seconds) and run a small knife around the edge. Invert onto chilled plates. Spoon 1 to 2 tablespoons of charred tomato relish over each panna cotta. Garnish with microgreens or baby arugula, a sprinkle of chives, and a light drizzle of olive oil. Offer extra Coogirl Candy at the table for guests who want more heat.
9. Serve: Serve cold as an elegant starter. The creamy sweet corn custard contrasts with the bright, smoky tomato relish and the jammy jalapeño bites from Coogirl Candy.

Notes

• Make ahead: Panna cottas can be made 2 days ahead and kept refrigerated. Add relish just before serving.
• Texture tip: Straining the custard is optional but gives a silky, restaurant quality finish.
• Creative use of product: Coogirl Candy is used both folded into the custard to create pockets of sweet heat and incorporated into the charred tomato relish to balance acidity with jammy jalapeño syrup.

Enjoy this visually striking, balanced starter that puts Coogirl Candy front and center in two complementary roles.