Fresh Corn Panna Cotta

Rachael Ray Every Day - - Fast & Fresh -

START TO FIN­ISH: 30 MIN (PLUS CHILL­ING) 1 en­ve­lope un­fla­vored gelatin • 2 cups heavy cream • 1 cup whole milk • 1∕2 cup • • sugar 4 ears corn, ker­nels cut from cobs and cobs re­served caramel corn, • for gar­nish caramel sauce, for driz­zling

In small bowl, soften gelatin in 3 tbsp. water. In saucepan, sim­mer cream, milk, sugar, and corn ker­nels and cobs over medium for 5 min­utes. Cover and steep for 15 min­utes. Strain; re­turn to saucepan. Add gelatin. Heat over medium, stir­ring un­til gelatin dis­solves, about 3 min­utes. Di­vide among six 3∕4-cup ramekins. Cover and re­frig­er­ate un­til set, about 4 hours. Top with caramel corn and caramel sauce be­fore serving. Makes 6.

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