I’ve been making this all summer long and when I serve it to guests I try to make them guess what the secret ingredient is. Not many guess corn so it’s a fun surprise. Instead of blackberries, you can try using raspberries. —Margee Berry, White Salmon, Washington
Ingredients
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 tablespoon light brown sugar
- 2 medium ears sweet corn, husks removed
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 1 cup whole milk
- 16 fresh blackberries
- 1/2 teaspoon grated lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon turbinado (washed raw) sugar
- Fresh mint leaves
Directions
- Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside.
- In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight.
- In a small bowl, combine berries, and lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.
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