Mario Batali's Cornmeal Zeppole with Blackberries and Sweet Corn Crema

instructions In a small bowl, stir together the flour, polenta, baking powder and salt. Add the dry ingredients to the creamed mixture and beat until completely incorporated. You will have a very soft, sticky dough. Sprinkle the dough liberally with flour and wrap tightly in plastic. Chill until somewhat firm, at least 2 hours.

instructions Using a small doughnut cutter, cut out as many zeppole as possible, re-rolling the scraps as necessary until you have used all the dough. As you cut the zeppole, place them on a baking sheet sprinkled lightly with flour ot prevent them from sticking. Return the zeppole to the fridge and chill for 30 minutes.

instructions Fry the zeppole a few at a time in the hot oil, until golden brown on both sides and cooked through. Drain on the paper towels, and while they are still hot, roll them in the bowl of sugar to coat each one completely. The zeppole may be fried up to 4 hours before serving, but they are especially good served hot.

instructions Place the berries in a medium saucepan and toss with the creme de cassis and sugar. Place the pan over low heat and cook slowly, shaking the pan occasionally to cook the berries evenly. When the berries have softened somewhat and released their juices, remove from the heat and allow to cool. 

instructions To make the crema, preheat the oven to 300 degrees F. Place eight 4-ounce ramekins or custard cups in a baking dish large enough to fit them with at least an inch of space between each ramekin.

instructions Discard the corncobs, then use an immersion blender to puree the mixture until somewhat smooth. This step may also be done in a regular blender in small batches. Bring the mixture back to a boil, stirring constantly, then set aside. In a medium bowl, whisk the egg yolks with the remaining 1/3 cup of sugar until completely blended. Gradually whisk half of the hot corn custard into the yolks, then pour the tempered yolk mixture back into the remaining custard and whisk well. Strain through a fine sieve, pressing to extract as much liquid as possible. Stir in the salt.

instructions Carefully remove the baking dish from the oven and discard the foil. All the custards to cool in the water bath for 20 minutes and then refrigerate until completely chilled.