This creamy cup is topped with fresh seasonal blueberries and a bit of salty bacon to complete the circle.
Here in middle America, we pair bacon and blueberries with our corn. You should, too.
Editor’s Note: This recipe comes from Shaina Olmanson’s new cookbook, “Desserts in Jars: 50 Sweet Treats that Shine.” She helps home cooks jump on the trend of serving dessert in tiny mason or canning jars—cute, individually sized indulgences—that are as yummy as they are clever. This one is perfect for August.
Makes 6 individual panna cotta desserts.
For The Panna Cotta
- 3 tablespoons cold water
- 1 (1/4-ounce) envelope unflavored gelatin
- 3/4 cup whole milk
- 3 ears sweet corn, husked, with kernels removed from cob
- 1/4 cup sugar
- 1 cup heavy cream
For The Bacon And Blueberry Sauce
- 3 strips thick-sliced bacon, coarsely chopped
- 1 cup blueberries
- 1/2 cup sugar
Directions
1. Make the panna cotta: Pour the cold water into a large bowl and sprinkle the gelatin over the top. Set aside.
2. In a medium-size saucepan over medium heat, combine the milk, corn, and sugar. Bring to a simmer and simmer for 5 minutes without boiling. Remove from the heat and let cool slightly. Pour the mixture into a blender, pulse until smooth, and strain through cheesecloth back into the saucepan. Add the cream, heat over medium heat, and simmer for 10 minutes.
3. Pour the cream mixture over the gelatin. Stir until all the gelatin is dissolved. Pour into six 4-ounce jars. Cover and refrigerate for 4 hours, or overnight, until the panna cotta is firm.
4. Make the sauce: In a medium-size frying pan over medium heat, fry the bacon pieces until crisp. Remove the bacon using a slotted spoon and drain on paper towels. Add the blueberries and sugar to the bacon grease in the pan. Continue to cook over medium heat, stirring frequently, until a thick sauce forms. Remove from the heat.
5. Spoon the blueberry sauce over the chilled panna cotta. Sprinkle with the bits of bacon. Serve immediately.
Excerpted from Desserts in Jars by Shaina Olmanson. Printed with permission from The Harvard Common Press.