Desserts

Indian Pudding Panna Cotta with Maple Whipped Cream

Will Gilson concedes that he finds most recipes for Indian pudding “cloying.” Here he honors his love for cornmeal and molasses with a dessert that’s sweet and rich, but with a unique texture.

By Yankee Magazine

Aug 03 2016

13_Indian_Pudding

Indian Pudding Panna Cotta with Maple Whipped Cream.

Photo Credit : Michael Piazza

Chef Will Gilson concedes that he finds most recipes for Indian pudding “cloying.” Here he honors his love for cornmeal and molasses with a dessert that’s sweet and rich, but with a unique texture.

Yield:

6 servings

For the pudding:

Ingredients

2 1/2 tablespoons (about 2 2/3 packages) powdered gelatin
1 cup cold water
3 cups milk
2 tablespoons unsalted butter, plus more for ramekins
1 1/2 cups cornmeal
2 tablespoons molasses
1/3 cup maple syrup
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
1 large egg, beaten
Garnish: freshly grated nutmeg and cornmeal cookies (optional)

Instructions

Grease six 8-ounce ramekins with butter and set aside.

In a small bowl, pour the powdered gelatin over 1 cup of water and let it soften. Set aside.

In a 4- to 5-quart saucepan over high heat, bring the milk and 2 tablespoons of butter to a simmer. Whisk in the cornmeal and reduce the heat to low; simmer, whisking continuously, until the mixture begins to thicken, about 5 minutes. Remove from the heat and whisk in the molasses, maple syrup, salt, cinnamon, egg, and prepared gelatin. Pour into the prepared ramekins and refrigerate until set, at least 1 hour and up to overnight.

For the whipped cream:

Ingredients

1 cup heavy or whipping cream
1 tablespoon maple syrup

Instructions

Just before serving, beat the heavy cream with the maple syrup until soft peaks form. Top the pudding with whipped cream, garnish with a pinch of nutmeg (at the restaurant, pastry chef Marissa Rossi also adds cornmeal cookies), and serve.