Sweet Corn Panna Cotta with Fresh Blueberry Compote

Name: Sweet Corn Panna Cotta with Fresh Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn, husked; 1 1/2 teaspoons unflavored powdered gelatin; 3/4 cup plus 1 tablespoon whole milk; 1 cup plus 2 1/2 tablespoons heavy cream; 1/4 teaspoon plus 1/8 teaspoon kosher salt; 1/4 cup plus 2 tablespoons granulated sugar; 3 tablespoons dark brown sugar; 1 tablespoon sugar; 1/2 teaspoon finely grated lemon zest; 1 1/2 teaspoons fresh lemon juice; Pinch of kosher salt; 1 1/2 cups blueberries

Servings: persons

2 ears of corn, husked
1 1/2 teaspoons unflavored powdered gelatin
3/4 cup plus 1 tablespoon whole milk
1 cup plus 2 1/2 tablespoons heavy cream
1/4 teaspoon plus 1/8 teaspoon kosher salt
1/4 cup plus 2 tablespoons granulated sugar
3 tablespoons dark brown sugar
1 tablespoon sugar
1/2 teaspoon finely grated lemon zest
1 1/2 teaspoons fresh lemon juice
Pinch of kosher salt
1 1/2 cups blueberries

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.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ears of corn, husked, 1 1/2 teaspoons unflavored powdered gelatin, 3/4 cup plus 1 tablespoon whole milk, 1 cup plus 2 1/2 tablespoons heavy cream, and more.

Yes, Sweet Corn Panna Cotta with Fresh Blueberry Compote 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.

That's it — enjoy your meal!