Corn panna cotta with fresh blueberry sauce
5
Points®
Total Time
5 hr
Prep
35 min
Cook
25 min
Serves
8
Difficulty
Moderate
Made with fresh blueberries and corn, this luscious Italian dessert is an excellent choice for serving at a dinner party during the summer when both are in their peak season. Because the gelatin mixture needs a few hours to chill, you can make it and divide it among the ramekins the night before. Wait to whip-up the one-minute sauce until just before serving. Corn does double duty here – it adds natural sweetness, and the strained corn puree helps thicken the mixture without any cream. In place of ramekins, you can use custard cups, small glasses, dessert bowls, or an 8-cup muffin tin.
Ingredients
Corn on the cob
4 ear(s), large, fresh kernels
Whole milk
3 cup(s), divided
Water
1 cup(s)
Unflavored gelatin
1 package(s), plus...
Unflavored gelatin
1 tsp
Packed light brown sugar
2 Tbsp
Sugar
2 Tbsp, granulated
Table salt
½ tsp
Vanilla extract
1 tsp
Ground cinnamon
½ tsp, for garnish
Ground nutmeg
¼ tsp, for garnish
Blueberries
2 cup(s)
Sugar
2 tsp
Lemon zest
½ tsp, finely grated