Active Time
1 HR 15 MIN
Total Time
7 HR 35 MIN
Yield
Serves : 6
Christopher Testani

How to Make It

Step 1    

Cut the kernels off the corncobs and transfer to a blender; reserve 3 of the cobs. Puree the kernels until smooth, 1 to 2 minutes. Strain the puree through 
a fine sieve set over a medium bowl, pressing on the solids; discard the solids. You should have about 1 cup of corn juice.


Step 2    

In a medium saucepan, whisk the corn juice with the goat 
milk, heavy cream, honey, vanilla bean paste, thyme sprigs and 1/4 teaspoon of salt. Add the reserved corncobs and bring to a simmer over low heat. Remove from the heat and let steep 
for 10 minutes, then discard the corncobs and strain the panna cotta base through a fine sieve set over a medium bowl. 


Step 3    

In a small bowl, sprinkle 
the gelatin over 3 tablespoons 
of water and let stand until 
softened, about 3 minutes. Whisk the gelatin mixture 
into the strained panna cotta base until dissolved, then 
strain again through a fine sieve set over a large measuring 
cup with a spout. 


Step 4    

Lightly grease six 6-ounce ramekins with nonstick spray and set them on a rimmed 
baking sheet. Fill the ramekins with the panna cotta base, cover and refrigerate until set, at least 4 hours or overnight. 


Step 5    

In a medium bowl, toss the blackberries with the sugar, lemon zest and juice, the thyme leaves and a pinch of salt. Let stand until juicy, about 1 hour. 


Step 6    

Run a knife around 
the panna cottas and invert 
onto plates. Top with the 
blackberries and caramel corn; serve immediately. 


Make Ahead

The panna cottas can be refrigerated for up to 
2 days.

Notes

Fresh goat milk is available at specialty food markets.


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