Gruyére Panna Cotta
- 1 cup whole milk
- 1/4 teaspoon dry ground mustard
- 1/8 teaspoon garlic powder
- Dash ground cayenne pepper
- 1 envelope (1/4 oz.) unflavored gelatin, (2 1/4 teaspoons)
- 1 1/2 cups heavy cream
- 1/2 cup shredded Gruyere cheese, (2 oz.)
- 1 tablespoon chopped fresh chives
- 1 slice thick-cut bacon, cut into 1/2-inch pieces
- 1/4 cup finely chopped sweet onion
- 2 tablespoons frozen whole kernel corn
- 2 teaspoons brown sugar
- 2 teaspoons cider vinegar
- 1/8 teaspoon Coarsely ground black pepper
- 1/4 cup seeded and finely chopped tomato
Lightly oil six 8-ounce ramekins or custard cups. Set aside.
In small, heavy saucepan combine milk, dry mustard, garlic powder and red pepper. Sprinkle gelatin over milk mixture. Let stand (do not heat) for 5 minutes.
Cook milk mixture, stirring constantly, over medium heat until gelatin dissolves (no granules appear on spoon or spatula). Do not boil. Stir in cream. Continue cooking and stirring over medium heat about 5 minutes or until tiny bubbles form around the edges.
Remove milk mixture from heat. Whisk in cheese and chives until cheese is melted. Pour into prepared ramekins or custard cups. Refrigerate at least 4 hours. If desired, cover loosely and refrigerate for up to 2 days.
For relish, in small skillet cook bacon until crisp. Remove bacon from skillet, reserving drippings in skillet. Discard all but 1 teaspoon of the drippings. Add onion and corn to bacon drippings. Cook over medium-high heat for 1 to 2 minutes or until onion is tender. Stir in brown sugar, vinegar and black pepper. Bring to boiling. Simmer, uncovered, until most of the liquid evaporates. Remove from heat. Stir in tomato and reserved bacon.
To serve, remove panna cotta by running a small narrow spatula around inside edges of ramekins. Dip bottoms of ramekins in warm water for 5 to 10 seconds. Invert onto serving plates. Spoon relish onto each serving.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.