Sweet Corn Panna Cotta

(courtesy of Josh Berreman, chef at Heritage. Serves 8)

1 ear sweet corn, shucked

3¾ cups whole milk

¼ cup heavy cream

¼ cup sugar

½ teaspoon kosher salt

1½ teaspoons powdered gelatin

Spray pie pan or eight individual cups with nonstick spray. Set aside.

Cut kernels from corn and place in medium saucepan. Chop cob and throw in.

Cover corn with 3½ cups of milk, as well as cream, sugar, and salt. Bring to simmer and allow steep for about 20 minutes. Remove from heat, cover, and allow to steep another 10 minutes.

Meanwhile, pour remaining ¼ cup of cold milk into bowl and dust gelatin powder over it. Allow to bloom, or strengthen in consistency.

Strain corn liquid through fine-mesh strainer into bowl, and add bloomed gelatin. Strain mixture again once gelatin is incorporated.

Pour mixture into desired pan or cups, cover, and refrigerate for at least 4 hours for gelatin to set.

“For service, unmold onto an appropriate dish, and serve with fresh blueberries dressed in a little simple syrup,” Berreman says. “Or cook the blueberries down with some sugar and lemon zest to make a nice sauce. I also like popcorn with this dish; I think it’s an unexpected addition to a dessert, but it makes a lot of sense.”

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