Corn panna cotta with fresh blueberry sauce

Instructions

1. Put the corn kernels, 230ml of the milk and 225ml water in a medium pan. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes, or until the corn is very tender. Remove from the heat and, using a stick blender, blitz the mixture until smooth. Press the mixture through a fine mesh sieve into a bowl, then strain again and set aside.
2. Pour 100ml of the remaining milk into a small bowl and scatter over the gelatine. Set aside for 5 minutes to soften.
3. Meanwhile, return the strained corn mixture to the pan and add the remaining milk, the brown sugar, granulated sugar and salt. Cook over a medium heat for 1 minute, stirring occasionally, until the sugars have fully dissolved and the mixture is hot.
4. Add the gelatine mixture and stir until the gelatine is dissolved; do not boil. Remove from the heat and stir in the vanilla extract, then divide between 8 x 125ml ramekins. Chill in the fridge for at least 4 hours, or until set.
5. To make the blueberry sauce, combine 75g of the blueberries and all of the sugar in a small microwave-safe bowl. Cover with clingfilm and microwave on high for 45 seconds or until the berries begin to burst. Stir in the remaining blueberries and the lemon zest, then chill until ready to serve.
6. To serve, dip the bottom of each ramekin into hot water, then invert the panna cotta onto plates. Dust over the cinnamon and nutmeg, then serve with the blueberry sauce.