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
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.
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)
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.
1 cup heavy or whipping cream
1 tablespoon maple syrup
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.