Steps

1. Shave 2 ears of corn with a knife, and boil the cobs to extract broth.
   🕒 00:30
2. Add the shaved corn to the broth from the cobs, bring to a boil, and simmer for 5 minutes.
   🕒 01:41
3. Once the cooked corn turns a vibrant yellow, blend it into a smooth puree using a blender. (Key Tip!) Ensure the puree is as smooth as possible with the blender.
   🕒 02:49
4. Strain the puree through a sieve for an even smoother consistency. (Key Tip!) The leftover pulp can be used in other dishes like as a binder for hamburger patties.
   🕒 03:08
5. In a pot, combine the strained corn puree, 200cc of milk, and 50cc of heavy cream, and heat.
   🕒 04:11
6. Season with salt (to taste) and black pepper (to taste). (Key Tip!) Do not add sugar; finish using only the natural sweetness of the corn.
   🕒 04:40
7. Add 1 1/2 sheets of sheet gelatin, which have been rehydrated in water, and stir until completely dissolved.
   🕒 04:51
8. Pour the warmed puree into serving dishes while stirring to ensure even setting.
   🕒 05:10
9. Chill in the refrigerator until set.
   🕒 07:46
10. Plate the panna cotta and garnish with corn (to taste).
    🕒 09:44