-
1
Make the Panna Cotta In a medium pot fitted with a steamer basket, steam the corn until tender, 15 minutes.
-
2
Let cool, then cut the kernels from the cobs (you should have 1 1/2 cups); discard the cobs.
-
3
Transfer the kernels to a blender.
-
4
Make the Panna Cotta Meanwhile, in a heatproof medium bowl, sprinkle the gelatin over 1/4 cup of the milk.
-
5
Let stand for 5 minutes.
-
6
Make the Panna Cotta In a small skillet, combine the remaining 1/2 cup plus 1 tablespoon of milk with the cream, salt and both sugars and bring to a bare simmer, whisking to dissolve the sugars.
-
7
Scrape the hot milk mixture into the gelatin and stir until the gelatin dissolves.
-
8
Pour the mixture into the blender over the corn and puree until smooth.
-
9
Make the Panna Cotta Strain the puree through a sieve into a large bowl, pressing on the solids; discard the solids.
-
10
Strain again without pressing; discard any solids in the sieve.
-
11
Set the panna cotta in an ice bath until cool, stirring occasionally.
-
12
Scrape the panna cotta into four 8-ounce ramekins.
-
13
Cover and refrigerate overnight until firm.
-
14
Make the Blueberry Compote In a large bowl, combine all of the ingredients and mix until the sugar is dissolved.
-
15
Let stand for at least 30 minutes, stirring occasionally.
-
16
Serve the panna cotta in the ramekins with the compote.
