- Butter, for greasing
- 1 1/2 cups sweetcorn kernels
- Sea salt and ground white pepper, to taste
- 3/4 cup cream
- 1/2 cup fresh breadcrumbs
- 1/2 cup Gruyère cheese, grated
- For the Peppadew jellies:
- 100 g pickled Peppadews
- 3 T water
- 1 1/2 leaves gelatine
Preheat the oven to 170°C.
Grease an ovenproof dish, add the corn and season.
Pour the cream evenly over the corn. Mix the breadcrumbs and cheese and sprinkle over the top.
Bake for 25 to 30 minutes, or until the topping starts to brown. Serve with the Peppadew jellies.
To make the Peppadew jellies, drain the Peppadews over a bowl and set aside 3 T pickling liquid. Chop the Peppadews quite coarsely.
Bring the water to the boil in a small saucepan and add the gelatine leaves, stirring until completely dissolved. Add the pickling liquid to the gelatine mixture, remove from the heat and allow to cool slightly.
Rinse two 1/4 cup-sized moulds with cold water and loosely pack the Peppadews into the moulds. Strain the gelatine mixture and pour the liquid carefully into the moulds. Tap the moulds lightly to release any bubbles and to fill all the gaps. Cover and chill for 4 hours to set.
Once the jellies have set, briefly dip the moulds into hot water to loosen them, place a plate over the top and turn upside down to remove from the moulds. Chill until ready to serve.