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Sweet Corn Panna Cotta with Blackberry
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4.25 from 4 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


Panna Cotta

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

Blackberry Sauce


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.


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