jpavinoemmereeves

Ingredients

Ingredient Checklist

• 5 ears of corn, preferably white, shucked
• 1 cup whole goat milk
• 1 cup heavy cream
• 1/4 cup honey
• 1 teaspoon vanilla bean paste
• 3 thyme sprigs, plus 1 teaspoon thyme leaves
• Kosher salt
• 1 envelope unflavored gelatin (2 1/4 teaspoons)
• Nonstick cooking spray
• 1 pint blackberries, halved
• 2 tablespoons sugar
• 1/4 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
• Caramel corn, for garnish

Directions

Instructions Checklist

• Step 1Cut 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 2In 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 3In 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.