10 ml (2 ts.) powdered gelatine

60 ml (¼ cup) cold water

500 ml (2 cups) fresh corn kernels (about 2 ears)

250 ml (1 cup) milk

125 ml (½ cup) whipping cream

125 ml (½ cup) sugar

5 ml (1 tsp) cornstarch

2 egg yolks

1 ml (¼ tsp) vanilla extract

In a bowl, sprinkle the gelatine over the water and let bloom for 5 minutes. Set aside.

In a blender, purée the corn kernels and milk until smooth. Stir in the cream. Set aside.

In a saucepan, off the heat, combine the sugar and cornstarch. Whisk in the egg yolks and vanilla until smooth. Add the corn mixture and bring to boil over medium heat, stirring and scraping the bottom of the pan.

Remove the pan from the heat. Add the gelatine mixture and mix thoroughly. Strain. Pour into six 125 ml (½ cup)-capacity ramekins. Cover with plastic wrap and refrigerate for 6 hours or overnight.

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