Photo of Corn panna cotta with fresh blueberry sauce by WW

Corn panna cotta with fresh blueberry sauce

6
4
4
SmartPoints® value per serving
Total Time
5 hr
Prep
35 min
Cook
25 min
Serves
8
Difficulty
Moderate
Made with fresh blueberries and corn, this luscious Italian dessert is an excellent choice for serving at a dinner party during the summer when both are in their peak season. Because the gelatin mixture needs a few hours to chill, you can make it and divide it among the ramekins the night before. Wait to whip-up the one-minute sauce until just before serving. Corn does double duty here – it adds natural sweetness, and the strained corn puree helps thicken the mixture without any cream. In place of ramekins, you can use custard cups, small glasses, dessert bowls, or an 8-cup muffin tin.

Ingredients

Corn

3 cup(s), fresh kernels (about 4 large ears)

Whole milk

3 cup(s), divided

Water

1 cup(s)

Unflavored gelatin

1 package(s), plus...

Unflavored gelatin

Tbsp, (1 tsp)

Packed light brown sugar

2 Tbsp

Sugar

2 Tbsp, granulated

Table salt

½ tsp

Vanilla extract

1 tsp

Ground cinnamon

½ tsp, for garnish

Ground nutmeg

¼ tsp, for garnish

Fresh blueberries

2 cup(s)

Sugar

2 tsp

Lemon zest

½ tsp, finely grated

Instructions

  1. Combine corn, 1 c milk, and water in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, covered, until corn is very tender, 20 minutes. Remove pan from heat; puree mixture in pot with an immersion blender. Strain mixture into a bowl through a fine mesh sieve, pressing on solids; strain again.
  2. Pour ½ c milk into a small bowl and sprinkle gelatin over top; let stand until gelatin softens, about 5 minutes.
  3. Meanwhile, pour strained corn mixture back into saucepan. Stir in remaining 1½ c milk, brown sugar, granulated sugar and salt; cook over medium heat, stirring occasionally, until sugar dissolves and mixture is hot, about 1 minute.
  4. Stir gelatin mixture into saucepan with corn mixture until gelatin is completely dissolved; do not boil. Remove from heat; stir in vanilla. Divide mixture evenly among eight (5- to 6-oz) ramekins. Refrigerate until set, at least 4 hours or overnight.
  5. To make sauce, toss 3/4 c blueberries with sugar in a small microwavable bowl. Cover and microwave on High until berries begin to burst, about 45 seconds. Stir in remaining blueberries and lemon zest; refrigerate until serving.
  6. To serve, unmold panna cotta or serve in cups. Dust tops lightly with cinnamon, nutmeg, or both, then top each serving with 1/4 c blueberry sauce.
  7. Serving size: 1 panna cotta plus 1/4 c blueberry sauce