Corn Panna Cotta With Dulce De Leche – a delicious recipe with milk, sugar, corn, heavy whipping cream, coarse kosher salt, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
551
kcal
Calories
45
g
Fat
32
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Corn Panna Cotta With Dulce De Leche falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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