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Close up of sweet corn panna cotta and berry sauce
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5 from 1 review

Sweet Corn Panna Cotta with Fresh Berry Sauce

This Sweet Corn Panna Cotta with Fresh Berry Sauce is a luxuriously creamy small batch dessert made with freeze-dried sweet corn and topped with a summer berry sauce and fresh fruit.  The panna cotta is very easy to make and a light and refreshing treat perfect for summer!
Prep Time15 mins
Chill8 hrs
Total Time8 hrs 15 mins
Course: Dessert
Cuisine: American, Italian
Keyword: Fresh Berries, Panna Cotta, Small Batch, Summer Dessert, Sweet Corn
Servings: 2 Servings
Author: Erin Cernich

Equipment

Ingredients

Sweet Corn Panna Cotta

Fresh Berry Sauce

  • 1 cup fresh berries plus more for topping
  • 1 tablespoon honey

Instructions

Sweet Corn Panna Cotta

  • You can serve the panna cotta a couple of ways. 1. Chill in a ramekin then invert the panna cotta onto a plate. 2. Chill in parfait/serving glasses and serve straight from the glasses. If using ramekins - Very lightly grease the ramekins. I like to spray with baking spray then wipe the excess with a paper towel.
  • In a blender or food processor, grind the sweet corn kernels to get 1/3 cup of corn powder. Start with 2/3 cup of the freeze dried kernels.
  • In a small prep bowl, add the water. Sprinkle the gelatin powder over the water, and let it bloom for about 5 minutes. It will become rubbery and firm.
  • While the gelatin is blooming - In a medium saucepan, add the cream, honey and corn powder. Heat over medium heat until small bubbles start to form along the sides of the pan. By this time, the gelatin should be ready.
  • Remove the saucepan from the heat and add the gelatin. Stir the mixture until the gelatin melts into the cream.
  • Strain the panna cotta through a fine mesh strainer set over a liquid measuring cup (this makes it easier to pour into the ramekins/glasses).
  • Pour the panna cotta into your prepared serving glasses or ramekins. Chill the panna cotta, uncovered, in the refrigerator overnight. If serving in the serving glasses, you can serve the panna cotta sooner. Check the panna cotta after at least 4 hours in the refrigerator to see if it has set up enough to serve.

Fresh Berry Sauce

  • In a small saucepan, add the fresh berries and honey. Note - For this recipe I chose summer blueberries, raspberries, and blackberries. Heat over medium heat until the honey melts and the berries start to break down. At this point, you can serve as berry compote. Or, you can add the cooked berries to a blender and puree until smooth. Then strain the puree to get a smooth berry sauce.
  • Serving the panna cotta - 1. Plating from the ramekin - Run a sharp knife around the top edge of the panna cotta to loosen it from the ramekin. Invert the ramekin onto the the plate and give it a good bang to release it. Being careful not to break the plate! 2. Straight from the serving glass - not special steps for this!
  • Top the panna cotta with berry sauce and extra fresh berries and Enjoy!