Corn Panna Cotta with Dulce de Leche

From the kitchen of Carly

Sweet corn steeps into silky panna cotta, then gets topped with dulce de leche for a dessert that tastes like summer in a cup. The custard is delicate but satisfying, with corn's natural sweetness playing against caramel's deep richness.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup whole milk
  • 11/3 cup sugar
  • 12 ears of fresh corn, kernels cut off and reserved, cobs cut into 4 pieces each
  • 12 cups plus 3 tablespoons heavy whipping cream
  • 11/4 teaspoon coarse kosher salt
  • 13 tablespoons water
  • 12 1/4 teaspoons unflavored gelatin
  • 11/4 cup purchased dulce de leche or caramel sauce
  • 16 3/4-cup ramekins or custard cups

Instructions

  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.