Recipes and Cooking Sweet Corn Panna Cotta with Cherry-Vanilla Compote Be the first to rate & review! Corn in dessert may seem unusual, but its natural sweetness makes it a great addition to sweets like this panna cotta recipe. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Published on June 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 4 hrs 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ears fresh corn, husks and silks removed ¼ cup cold water 1 0.25-oz. envelope unflavored gelatin 2 cup heavy cream ⅓ cup honey ¼ teaspoon kosher salt 1 vanilla bean, split 1 pound fresh sweet cherries, stemmed, pitted, and halved, or 2 cups frozen pitted cherries ¼ cup sugar Pinch kosher salt 2 tablespoon water 2 teaspoon balsamic vinegar ½ cup caramel corn or kettle corn, crumbled if desired (optional) Directions For panna cotta: Refrigerate six 6-ounce ramekins until chilled. Cut corn kernels off cobs and place in a food processor. Use the back of a knife to scrape the milky juices from the cobs into the food processor. Process until smooth. Measure 1 cup puree. Place 1/4 cup cold water in a small bowl; sprinkle gelatin evenly over top. Let stand 5 minutes. in a large saucepan combine corn puree, cream, honey, and 1/4 teaspoon kosher salt. Use back of a knife to scrape seeds from half of the vanilla bean. Add seeds and bean half to pan. Heat cream mixture over medium until just boiling. Remove from heat. Stir gelatin into the hot cream mixture until dissolved. Strain mixture through a fine-mesh sieve into a large liquid measuring cup or bowl with a pouring spout, gently pressing on the solids to extract the liquid. Rinse the vanilla bean half and reserve it for cherry compote; discard remaining solids. Divide cream mixture among ramekins. Refrigerate, uncovered, 4 to 24 hours or until set. For compote: In a medium saucepan combine cherries, sugar, a pinch kosher salt, and 2 tablespoons water. Cover and cook over medium 5 minutes or until cherries release some of their juices, stirring occasionally. Scrape seeds from remaining vanilla bean half. Add seeds and both bean halves to pan. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until cherries are tender, stirring occasionally. Discard vanilla bean. Stir in balsamic vinegar. Use warm or refrigerate. Run a knife around the edge of each ramekin and invert onto a serving plate (or serve in ramekin). Serve cold, topped with cherry compote and (if using) caramel corn. Makes 6. Rate it Print Nutrition Facts (per serving) 430 Calories 29g Fat 41g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 430 % Daily Value * Total Fat 29g 37% Saturated Fat 19g 95% Cholesterol 90mg 30% Sodium 101mg 4% Total Carbohydrate 41g 15% Total Sugars 35g Protein 5g Vitamin C 11.2mg 56% Calcium 63mg 5% Iron 0.5mg 3% Potassium 284mg 6% Fatty acids, total trans 1g Folate, total 18.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.