2807. SWEET CORN PANNA COTTA with BACON and BLUE CHEESE

makes eight 4-oz. servings


2 cups whole milk, divided
2 teaspoons powdered gelatin
1 cup heavy cream
3 ears sweet corn, husked, kernels sliced off
1/4-1/2 cup sugar (to taste, depending on sweetness of corn)
crumbled blue cheese
crumbled crispy bacon

Pour 1/2 cup of whole milk in a small bowl and sprinkle gelatin evenly over the top to soften it. Set the bowl aside. Combine the heavy cream, remaining 1 1/2 cups milk, sugar and corn in a large saucepan over medium heat. Bring to a simmer (not a boil) and stir occasionally for 5 minutes. Remove from heat, whisk in the milk/gelatin mixture, and let steep for 20-30 minutes. Strain the mixture through a fine-mesh strainer into a pitcher with a pour spout. Pour the mixture into 6-8 ramekins or fancy glasses and refrigerate for at least 4 hours or overnight. When ready to serve, scatter blue cheese and bacon over the top.


bacon recipe courtesy of: Kris Hase, Twin Cities Taste, Minnesota Monthly, September 6, 2011