Corn Panna Cotta

Panna Cotta means “cooked cream” in Italian. Because of the simplicity of the recipe, it became popular in the US in the 1990s. Whenever there is a guest, I always make this dessert. But since there is a lot of sugar and cream in this dish, please try not to eat it too often!

 

Ingredients                                                     Amount
Corn on the cob                                               2
Powder gelatin                                                 1 packet / 12 cc
Heavy cream                                                   235 cc
Milk                                                                 280 cc
Sugar                                                              80 – 100 cc
Salt                                                                 small amount
Vanilla extract                                                  10 cc

 

1. Cut the corn off after washing, then put everything (corn and cob)in a big bowl. Mix in all the sugar, milk, heavy cream, and vanilla extract and mix well.
2. Bring the mixture to a simmer at medium-low heat for 5 minutes. Then let it cool to room temperature.
3. Put the gelatin in a small bowl and pour in a little cold milk to mix. Wait for ten minutes.
4. In the meantime while waiting, use a sieve to take out the corn (the corn is no longer used but it is still perfect for other dishes).
5. Mix the gelatin and the corn liquid. Then put the final mixture into two bowls you like, and leave it in the fridge for 5 hours.