Both corn kernels and corn cobs are used to flavor the cream mixture that forms the base of this surprising dessert. The sweetness of the corn is great with the caramely sauce.
Recipe information
Total Time
7 hours 20 minutes (includes chilling time)
Yield
Makes 6 servings
Ingredients
Special Equipment
Preparation
Step 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.
Step 2
Meanwhile, place 3 tablespoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, at least 15 minutes.
Step 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.
Step 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.
Recipe notes
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