Area 31’s Executive Chef, Michael Reidt is a master of exquisite culinary creations who utilizes the fresh complexity of Miami’s 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 Reidt’s talents.

Ingredients:

• 6 ears corn (remove from cob, reserve husks)
• 1 quart heavy cream
• 40 g powder gelatin
• 1 Tbsp chopped ginger
• 1 cup coconut milk

Procedure:

• 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

Procedure:

• 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

Garnish:

• 8 oz. jumbo lump crab meat tossed with 2 Tbsp chili oil
• 8 ea. blanched sea beans
• 4 oz. Brunoise Peaches

Procedure:

• 1. Sprinkle Salted Carmel Powder on top Corn Panna Cotta
• 2. Top with garnishes

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