Sweet Corn Panna Cotta with Blackberries

In California, ears of corn start popping up in July and that’s when you’ll find me making this wonderful sweet corn panna cotta.

Panna cotta is a creamy dessert that exquisitely showcases summer corn. The sugar from the corn infuses with the cream while the starch helps to make the panna cotta silky smooth.

I serve this panna cotta with a simple blackberry sauce that’s easily and quickly made on the stovetop. The sauce provides a sweet-tart flavor that balances all the other flavors.

Sweet Corn Panna Cotta with Blackberry
Print Recipe
5 from 3 votes

Sweet Corn Panna Cotta with Blackberries

Prep Time15 mins
Cook Time25 mins
Refrigerate2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: blackberries, panna cotta
Servings: 4
Calories: 287kcal

Ingredients

Panna Cotta

  • 2 large ears of sweet corn
  • 2 cups half and half
  • teaspoons powdered gelatin
  • 3 tablespoons sugar
  • ¼ teaspoon salt

Blackberry Sauce

Directions

Make Panna Cotta:

  • Slice kernels from corn and place in a large bowl. Break the ears in half with your hands and add to the bowl. Set aside.
  • In a small bowl, combine 2 tablespoons of the half-and-half with the gelatin and stir until combined. Set aside.
  • Combine the remaining cream, sugar, and salt in a large pot over high heat and bring to a bowl. Remove from heat and carefully add the corn ears and kernels to the pot. Cover and let steep for 20 minutes.
  • Strain the corn from the cream mixture and stir in the gelatin. (Don’t throw away the kernels! Sauté them with a little butter and enjoy them as a side dish.) Pour into desired vessels. Let set up in the refrigerator for at least 2 hours.

Make Blackberry Sauce:

  • In a small pot, combine the blackberries, water, and sugar. Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat and let cool on the counter while panna cotta continues to set up in the refrigerator.
  • When panna cotta is set, invert panna cotta onto serving plates and top with the blackberry sauce.

Nutrition

Calories: 287kcal | Carbohydrates: 34g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 234mg | Potassium: 412mg | Fiber: 3g | Sugar: 23g | Vitamin A: 639IU | Vitamin C: 14mg | Calcium: 143mg | Iron: 1mg