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Active Time
30 minutes
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Total Time
7 hours 20 minutes (includes chilling time)
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.
Ingredients
Makes 6 servings
Special Equipment
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.
步骤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.
How would you rate Corn Panna Cotta with Dulce de Leche?
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Reviews (3)
Back to TopHad this at an upscale restaurant last night. Delecious, could have done without the Dulce De Leche or only a table spoon. Going to make it for the fam tonight with bounty of corn.
randersonrn
8/29/2010
Really nice and remarkably easy dish for someone with no gelatin experience. I substituted 1/2 & 1/2 for the part of the heavy cream to lighten it a little and it was delicious. I don't think I would have wanted it any richer. Also sprinkled some smoked welsh sea salt (Halen Mon) to the top of the caramel/corn when served.
匿名
minneapolis
8/10/2010
A little too heavy on the mouth-feel in my opinion. And it's not quite sweet enough, tastes almost savory with out the dulce de leche. Next time I would replace half the cream with milk and add a tad more sugar.
loladrian
paris, fr
7/22/2010
