Gastronomixs

Corn crème in silicone mould

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Corn crème in silicone mould

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Ingredients

1

kg

corn, cooked, with juice

1

pinch

cayenne pepper

 

 

salt

2

dl

cream

5

g

agar agar

Preparation method

  • Bring all ingredients except the agar agar to the boil and blend in a thermo blender until smooth.
  • Push the mass through a fine sieve and measure out 1 litre.
  • Bring this purée to the boil with the agar agar and pour into a corn-shaped silicone mould (you can make this by yourself with fresh corn cobs).
  • Freeze the mould and release the corn when frozen.
  • Allow the corn cobs to thaw.
  • Using agar agar will allow this crème to be served warm.

Serving suggestions

  • As part of a main dish, e.g. with chicken, veal or pork.
  • As part of a starter with crab, quinoa, pumpkin or lobster.

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