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 easy to make and a light and refreshing treat perfect for summer!
Table of contents
Sweet Corn Panna Cotta Dessert
Take the flavor of your favorite sweet corn on the cob and combine that with what may be the easiest dessert, and you have this sweet corn panna cotta! Truth be told, this is one of the most refreshing desserts I have had. Light, creamy, and delicately flavored custard topped with fresh berry sauce. A summer dessert for the books!
Experience This Easy Custard Dessert
- Sweet – The sweet comes from the freeze-dried sweet corn and honey.
- Buttery – It is amazing how butter comes through when there isn’t any butter in the recipe. Freeze-dried sweet corn powder combines with heavy cream to make this an indulgent dessert.
- Creamy – To expand on the creaminess of the cream, this panna cotta is silky, smooth, and creamy. Hopefully, that is enough alliteration to prove the point of the panna cotta’s texture. 🙂 If you want to try another panna cotta flavor, my dairy-free peach panna cotta is a must!
- Bright – The fresh berries and berry sauce keep this dessert perfect for summer. Plus, we sweeten the panna cotta with honey, which I find lighter than other sweeteners.
Desserts Made With Sweet Corn
This panna cotta isn’t the first time I have made desserts with corn. Most specifically freeze-dried sweet corn flavors the creamy custard in my caramel corn apple mini galette.
I also use cornmeal in certain recipes to give a texture, flavor, and sweetness – like my cherry cornmeal small batch scones and mini apple cider cake.
Easy Ingredients
- Freeze-Dried Sweet Corn – You may be able to find it at your grocery, otherwise Amazon carries the brand I use.
- Heavy Cream – For a silky and creamy texture, I recommend heavy cream.
- Honey – The combination of corn and honey is perfect. Honey imparts a sweet, floral flavor to the panna cotta. However, you can use any sweetener you like.
- Unflavored Gelatin Powder – A must to make the sweet corn panna cotta so it sets up firm.
- Fresh Berries – Use any berries you like! I like to make this dessert for celebrations like the 4th of July, Labor Day, and Memorial Day and use festive colored berries.
Helpful Tips
- Determine how you want to serve the panna cotta first – For reference, I’ve provided a photo in the blog post (below), as well as instructions for the two ways I have served panna cotta:
- Plated – This method requires the panna cotta to set up in a ramekin, or other small bowl. The ramekin needs to be very lightly greased to aid in releasing the panna cotta from the bowl. Once the panna cotta has set up, the ramekin is inverted onto a plate. With this method, I recommend allowing the panna cotta to refrigerate overnight.
- In serving glasses – This method is easier since you serve and eat the dessert straight from the glass. Also, the panna cotta may not need to set up in the refrigerator as long. You can check for firmness after about 4 hours in the refrigerator.
- Give the panna cotta time to set up – Per the first bullet, if you are plating the panna cotta, I recommend letting it chill in the refrigerator overnight so it is fully set and can be released from the bowl.
Recipe FAQ
Some groceries or specialty markets may have it. Otherwise, you can find it on Amazon.
Yes! Try my coconut milk peach panna cotta and swap in the freeze-dried corn powder.
Grease the ramekin lightly. You can also run a sharp knife around the top edge of the panna cotta to loosen it from the bowl. Then give the ramekin a good solid bang when you invert it onto the plate.
A couple of things come to mind – 1. You didn’t allow the gelatin to bloom completely. 2. The gelatin didn’t get fully melted into the mixture and was likely strained out. If it is still custard-like, enjoy it like a pudding!
Any leftovers should be covered and refrigerated for up to 5 days.
More Summer Custard Desserts
Recipe
Sweet Corn Panna Cotta with Fresh Berry Sauce
EQUIPMENT
- Serving Glasses or 8-Ounce Ramekins (2)
INGREDIENTS
Sweet Corn Panna Cotta
- 1/3 cup freeze dried sweet corn, ground to powder
- 1 teaspoon unflavored gelatin powder
- 1 tablespoon water
- 1 ¼ cups heavy cream
- 3 tablespoons honey (or any sweetener of choice)
- 1/8 teaspoon salt
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.1 tablespoon water, 1 teaspoon unflavored gelatin powder
- While the gelatin is blooming – In a medium saucepan, add the cream, honey, corn powder, and salt. Heat over medium heat until small bubbles start to form along the sides of the pan. By this time, the gelatin should be ready.1/3 cup freeze dried sweet corn, ground to powder, 1 ¼ cups heavy cream, 3 tablespoons honey, 1/8 teaspoon salt
- 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.1 cup fresh berries, 1 tablespoon honey
- 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 – no special steps for this!
- Top the panna cotta with berry sauce and extra fresh berries and Enjoy!
RECIPE NOTES
- Serving Size – This is a small batch recipe that is easily doubled.
- Sweet Corn – I prefer freeze-dried sweet corn as it is easier, faster, and imparts more flavor. I have seen chefs who steep the cream mix with fresh corn kernels, though I don’t think you’ll get as much corn flavor.
- Berries – Use any fruit you prefer. I like the red and blueberries for festive occasions!
- Storing – The panna cotta should be covered and refrigerated. It will keep for up to 5 days.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!