The last few weeks have been a whirlwind of activity for us. First “Sweet Corn Spectacular” came out, then there was Convergence, and then a lot of very hard work getting a book off to the printer, while gearing up for the release of Spandex Simplified: Fitness & Bodybuilding to come out (August 23!).
Amidst all of that has been doing promotion for Sweet Corn Spectacular – a whole new thing for me, working with an outside publisher and actually having a dedicated minion to arrange such things! I taught a cooking class, gave a few interviews (Like for this article that came out in the Star Tribune this morning!), and even did a live cooking demo on local NBC affiliate, Kare 11, this past Saturday. I think it went pretty well – and they definitely seemed to enjoy my Sweet Corn Panna Cotta!
So, today I’m sharing that recipe here! This is an incredibly quick and easy recipe to make, and one that’s sure to please. Even just the aroma of the corn steeping in the milk/cream mixture… oh, it smells amazing!
You can ladle the liquid into a serving dish or fancy glass to set, or you can grease a dessert bowl or ramekin to allow you to unmold the panna cotta, as shown in these pictures. Whichever way you choose to serve it, this is a great way to have fun with seasonal sweet corn!
Sweet Corn Panna Cotta
From “Sweet Corn Spectacular”
1 ½ teaspoons unflavored gelatin powder
3 tablespoons cold water
2-3 ears fresh sweet corn, husks removed
¾ cup milk
1 cup heavy cream
½ cup granulated sugar
½ cup sour cream
Optional toppings: Glazed Nuts, Candied Bacon, or Blueberry Sauce (recipes for these in “Sweet Corn Spectacular“.)
Sprinkle the gelatin over the cold water in a small bowl and let soak for 5 minutes.
Using a sharp knife, carefully cut kernels off the ears of corn. Add kernels to a food processor or blender along with the milk. Process until corn is rendered into small pieces. Pour into a saucepan along with heavy cream. Heat corn and liquid mixture just to a simmer, stirring occasionally; do not let it boil. Remove from heat, and allow to steep for 10 minutes.
Once mixture has steeped, pour it through a fine-mesh strainer into a clean saucepan; discard kernel pulp. Add sugar, and heat mixture over medium just to a simmer once again, stirring to dissolve sugar. Meanwhile, microwave the gelatin on high for about 15 seconds or until melted.
Once the milk mixture has come to a simmer, remove it from the heat. Whisk in the gelatin until fully incorporated and the mixture is smooth. Add sour cream, whisking until fully incorporated and smooth. Pour into 4 ramekins or custard cups. Chill for at least 2 hours, until set.
Top with Glazed Nuts, Candied Bacon, or Blueberry Sauce, if desired.
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