I’m going to use a recipe for Maple-Corn Panna Cotta as an excuse to talk about you and your grill. You see, I know you love your grill. In fact, I’ve seen you in that backyard of yours cooing into its grates. I know it’s none of my business but I bet you grilled half the summer away with that smoky look of longing burning in your eyes. The lusty licking of flames doesn’t scare you. You and your grill got a good thing going on. I get the attraction. The lure of tasty summertime meals served charred and smokin’ in the sultry summer air is enough to get anyone’s grill on.
But be honest – after an entire summer of grilling are you feeling just a bit restless? Are you longing for something sautéed and saucy? It’s only natural. Flames are great, but do you ever wonder what sous vide would be like?
What? I’m just asking… even a grill master has the right to look around a little bit, so long as you keep your tongs in your apron.
I’m not suggesting any drastic changes between you and that sweet grill of yours. I know it’s sexy beast. But maybe just maybe you’ve grown tired of the same old routine. Maybe grilling has lost some of its heat.
Well, lucky for you grilling isn’t just for burgers, steaks, and chicken. So put your brain to work and spend the last rays of summer fantasizing about fun foods that you may not have considered grilling!
Grilled Peaches and Pound Cake with Maple-Corn Panna Cotta
That’s just what me and my old grill did. We shook things up. Introduced a few new flavors. Nothing exotic, nothing dangerous. But the thrill of the unfamiliar reminds me just what a grill I got. Look at the hot mess we made! Grilled Peaches and Pound Cake with Maple-Corn Panna Cotta. Even the pound cake is grilled! GREG
- 1 large, fresh ear ofcorn
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup cream cheese (at room temperature)
- 1 teaspoon vanilla paste
- ½ cup maple syrup (plus more for drizzling)
- ½ teaspoon kosher salt
- 1 (¼ ounce) packet of unflavored powdered gelatin
- canola oil (for oiling grates, as needed)
- 3–5 tablespoon unsalted butter (melted)
- 3 large, firm rips peaches
- 4–6 slice pound cake (about 1‑inch thick)
Working over a large bowl stand the corn cob upright on its stem end. Cut down the sides of cob with a sharp knife, releasing kernels without cutting into the cob. Run the dull edge of the knife down the cob to release any remaining corn and liquid. Set aside.
Make the panna cotta: In a medium nonreactive pot, whisk corn kernels and all the collected liquid, cream, milk, cream cheese, maple syrup, vanilla paste, and salt. Bring the mixture to a boil then remove the pot from the heat. Let the flavors meld about 10 minutes then transfer the mixture to a blender. Blend until smooth, then strain through a fine-mesh sieve into a medium bowl. Discard the solids and set the cream mixture aside to cool somewhat.
Meanwhile, put the gelatin into a small bowl and add just enough cool water to cover completely. Let sit 2 or 3 minutes or until the mixture is jelly-like, then whisk it into the warm cream mixture. Make sure the gelatin is completely melted before you stop whisking. Cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Chill at least 8 hours before serving.
Grill the peaches: Heat grill to medium and then carefully oil the grates. Halve and pit peaches; brush both sides with butter. Place peaches on grill; cover grill, and cook until charred and softened, 3 to 4 minutes per side. Transfer to a warm serving plate.
Grill the pound cake: Brush butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1–2 minutes on each side or until golden brown grate marks appear. Transfer to the warm serving plate with the peaches.
To serve: Remove the wrapping from the chilled panna cotta. Peel off any skin if necessary, then beat the panna cotta with a wooden spoon into a pudding like consistency and transfer to a chilled serving bowl.
Bring the chilled bowl of panna cotta and the warm plate of pound cake and peaches to the table. Serve family style with additional maple syrup on the side for drizzling.
Sadly, peach season has passed, but I’m going to make your recipe here with the frozen kind!
Very funny. I’m always setting my tongs down God knows where. You never know where they are our where they’ve been.
Our BBQ is broken and the whole summer got away from me without one outdoor recipe. Thank goodness for my stove-top grill! I don’t think I’ve ever seen more perfect grill marks on fruit … and the pound cake. PERFECT!
Peaches are my favorite fruit on the grill. Love this combo!
I actually haven’t grilled that much this summer for some reason, but now you have me longing to get out there and fire it up. Love a good blaze! And grilled peaches? And pound cake? Yes! Great way to finish a dinner of grilled meat or fish and veggies.
Oh yes! I know exactly what you mean. We are definitely on the same wavelength, I posted a tonka bean panna cotta last week! I love the wave you took a savoury ingredient like corn and turned it into a dessert! Grilling the pound cake is amazing (I did a coconut pound cake a few years ago on the BBQ and it was awesome!) I love the contrast in textures too! We had grilled peaches in a salad last night, so delicious!