Fresh Sweet-Corn Panna Cotta with Macerated Peaches

Serves 4 · 25 min prep · 10 min cook

Ingredients

• 2 cups (from 3 ears) fresh sweet corn kernels
• 1 cup whole milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 2 1/4 tsp (1 packet) unflavored gelatin
• 3 tbsp cold water
• 1 tsp vanilla extract
• 1 pinch pinch of salt
• 2 cups ripe peaches, thinly sliced
• 2 tbsp light brown sugar
• 1 tsp fresh lime zest

Instructions

1. 1Combine corn kernels and milk in a saucepan; bring just to a simmer over medium heat, then remove from heat, cover, and steep 15 minutes so the milk tastes sweetly corny.
2. 2Meanwhile, sprinkle gelatin over cold water in a small bowl and let it bloom 5 minutes until spongy.
3. 3Strain the corn milk through a fine-mesh sieve into a clean bowl, pressing hard on the solids to extract every drop of flavor; discard the spent kernels.
4. 4Return the strained corn milk to the saucepan with heavy cream, granulated sugar, and salt; warm over medium-low heat, stirring, until the sugar dissolves and the mixture is hot but not boiling (about 160°F).
5. 5Remove from heat and whisk in the bloomed gelatin and vanilla until the gelatin fully dissolves and the liquid is smooth.
6. 6Divide the mixture among four ramekins or glasses; cool to room temperature, then cover and refrigerate at least 4 hours or overnight until softly set.
7. 7About 20 minutes before serving, toss sliced peaches with brown sugar and lime zest; let stand so juices pool and the fruit softens.
8. 8To unmold (optional), dip each ramekin briefly in warm water and invert onto a plate; otherwise serve in the glasses.
9. 9Spoon the macerated peaches and their syrup over each panna cotta.
10. 10Serve chilled; the silky corn custard and juicy peaches taste like late-August farmers-market dessert.