This corn panna cotta proves that it’s possible to sneak vegetables into a delicious dessert. The natural sweetness of corn makes it a great fit for this gluten-free take on panna cotta, an Italian custard. The creamy base is topped with fresh blackberries and raspberries for a yummy treat that’s also high in fiber!
Instructions
- In a small bowl, bloom the gelatin by sprinkling it over the cold water and letting it soak for 5 minutes until spongy.
- Place the thawed and dried corn into a blender with the milk and blend until corn is processed into smaller pieces.
- Pour the blended corn mixture into a pot with 1 cup of the heavy cream. Heat over medium just until the mixture simmers, stirring occasionally. Do not let the mixture boil. Remove from the heat and pour into a fine mesh strainer into another pot. Discard the strained pulp.
- Add the sugar to the pot and heat mixture over medium just to dissolve the sugar. Remove from the heat.
- Meanwhile, melt the gelatin over the stovetop in a pan or microwave in a microwave safe bowl. Once melted, whisk into the corn mixture until fully incorporated.
- Optional: Add the remaining ⅓ cup heavy cream for additional creaminess. Whisk until smooth.
- Pour into 2-4 ramekins and chill for at least 2 hours until set, or overnight if preparing ahead.
- Top with fresh berries and serve.
