Ingredients:

700 g corn kernels
100 g roasted potato (diced)
100 g shallots
50 g leek
50 g butter
2 g turmeric
750 g milk
250 g coconut cream
20 g peanut butter
10 g salt
7 g ProPannacotta (Sosa)

Instructions:
Sauté shallots & leek in butter
Add corn, potato, peanut butter, turmeric & salt
Pour in milk & coconut cream - simmer 10*
Blend until smooth & strain
Add ProPannacotta, bring to boil Pour into molds - freeze until set

Use it as a base or serve it solo as a punchy, smooth starter.