Corn Panna Cotta with Dulce de Leche |
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Prep Time: 30 Minutes Cook Time: 410 Minutes |
Ready In: 440 Minutes Servings: 6 |
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Both corn kernels and corn cobs are used to flavor the cream mixture that forms the base of this surprising dessert. The sweetness of the corn is great with the caramely sauce. Ingredients:
1 cup whole milk |
1/3 cup sugar |
2 ears of fresh corn, kernels cut off and reserved, cobs cut into 4 pieces each |
2 cups plus 3 tablespoons heavy whipping cream |
1/4 teaspoon coarse kosher salt |
3 tablespoons water |
2 1/4 teaspoons unflavored gelatin |
1/4 cup purchased dulce de leche or caramel sauce |
Directions:
1. Bring milk and sugar to simmer in medium saucepan over medium heat. Add corn kernels. Simmer until corn is tender, about 5 minutes. Strain milk into large saucepan; add 2 cups cream, coarse salt, and corn cobs. Bring to simmer. Cover; remove from heat. Steep 30 minutes. Transfer corn to small bowl. Cover; chill.
2. Meanwhile, place 3 tablespoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, at least 15 minutes.
3. Remove cobs from cream mixture; discard cobs. Bring cream mixture to simmer. Remove from heat. Add softened gelatin; stir to dissolve. Divide cream mixture among six 3/4-cup ramekins or custard cups. Cover and refrigerate until set, at least 6 hours and up to 1 day.
4. Whisk dulce de leche and 3 tablespoons cream in small bowl to blend. Spoon some sauce over each panna cotta. Sprinkle a few corn kernels over each dessert (reserve remaining corn for another use) and serve.
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