Corn marshmallow

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Corn marshmallow

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large corn cobs




6 ¾



Preparation method

  • Cut the kernels from the cobs and boil them, with the pan lid on and with just enough water to cover, until overcooked, at least 15 minutes.
  • Blend the mixture in a blender and pass through a fine sieve.
  • Soak the gelatine in cold water.
  • Measure 300g of the mixture and dissolve the soaked gelatine in it while still warm.
  • Season the mixture with salt and pepper and now allow it to fully cool.
  • Whisk the cold milk in a planet mixer until fluffy.
  • Fold the corn into the whipped milk and pour immediately into a chilled bowl.
  • Allow to stiffen in the refrigerator for at least 3 hours.
  • Turn out the mixture and cut into the desired shape with a cutter.

Serving suggestions

  • As part of an amuse-bouche, e.g. served with corn crème and salted popcorn.
  • As part of a starter, e.g. with thinly sliced duck breast and carrot.

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