Corn Panna Cotta

I’ve always considered corn a borderline fruit, so why not incorporate it into the pastry menu? Here I pair it with buttery Madeleine Sponge Cake, my adaptation of the classic seashell cake, with a shatteringly crisp sugar crust. And I pile on the garnishes: kettle corn and freeze-dried corn bring their own special crunch to the dessert, and they’re easy because you can find them readymade in good grocery stores. I use plastic tubes that I’ve had cut to my specifications when I make this panna cotta at the restaurant. You can, too, if you have access to a plastic supply shop; the tubes I use have a 1-inch diameter, and they’re 18 inches long. But you can also make the panna cotta in cannoli forms or muffin tins (see Make It Simpler).