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Mar. 11th, 2012

Corn Panna Cotta with Chili Crab, Sea Beans and Salted Caramel Powder

Area 31ís Executive Chef, Michael Reidt is a master of exquisite culinary creations who utilizes the fresh complexity of Miamiís native food sources and ingredients. This dish is an example of how Reidt combines a diversity of flavors such as coconut, ginger, and natural sea salt to create a savory experience that reflects both the locality and Reidtís talents.

  • 6 ears corn (remove from cob, reserve husks)
  • 1 quart heavy cream
  • 40 g powder gelatin
  • 1 Tbsp chopped ginger
  • 1 cup coconut milk
  • 1. In a medium sauce pot, sweat corn and ginger for 3 minutes. Add husk, coconut milk, and heavy cream
  • 2. Bring to simmer and pull from heat. Let stand for 20 minutes
  • 3. Return to heat and bring to simmer once again
  • 4. Place mixture in blender and puree at high speed for 3 minutes. Strain through fine mesh strainer
  • 5. Bloom gelatin in cold water
  • 6. Whisk 2 oz. of warm soup into gelatin, stir, and whisk back into soup
  • 7. Place 3 oz. of soup into large shallow bowls and refrigerate for 2 hours
Salted Caramel Powder:
  • 2 Tbsp butter
  • 1/2 cup heavy cream
  • 2 cups sugar
  • 4 Tbsp Coarse Maldon Sea Salt
  • 1. In a medium sauce pot, add 2 cups of water with 2 cups of sugar and whisk until dissolved
  • 2. Simmer on medium heat until syrup forms and starts to brown
  • 3. When desired darkness occurs, whisk in butter and heavy cream. Let cool for 20 minutes
  • 4. Measure out an equal amount of maltodextrin to equal volume of caramel
  • 5. Place powder in the bottom of a food processor and turn on
  • 6. Slowly drizzle caramel over maltodextrin to form crumbled pieces
  • 8 oz. jumbo lump crab meat tossed with 2 Tbsp chili oil
  • 8 ea. blanched sea beans
  • 4 oz. Brunoise Peaches
  • 1. Sprinkle Salted Carmel Powder on top Corn Panna Cotta
  • 2. Top with garnishes

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