Ingredients
2 cups heavy whipping cream1/4 cup sugar1 tablespoon light brown sugar2 medium ears sweet corn, husks removed1 envelope unflavored gelatin2 tablespoons cold water1 cup whole milk16 fresh blackberries1/2 teaspoon grated lemon zest2 teaspoons lemon juice1 teaspoon turbinado (washed raw) sugarFresh mint leaves
Preparation
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, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.
