Gastronomixs

Sweet crème of corn and vanilla

Based on an ElBulli creation with potato and vanilla. In combination with the egg yolk foam, the flavour is strongly reminiscent of a classic pastry cream.

Sweet crème of corn and vanilla

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Ingredients

500

g

sweet corn kernels

100

g

butter

1

dl

whipping cream

80

g

icing sugar

1

 

vanilla pod

50

g

egg yolk, pasteurised

25

g

water, warm

2

g

icing sugar

Preparation method

  • Melt a tablespoon of the butter and cook the corn in it for a few minutes.
  • Add the marrow from the vanilla bean and continue to cook.
  • Transfer to a blender and blend until fine.
  • Add the rest of the butter, the cream, and the sugar, and blend into a smooth mixture.
  • For the smoothest possible result, strain after blending.
  • Make an egg foam by beating the egg yolks, hot water and powdered sugar over a low flame until fluffy, as if you were making a hollandaise sauce.
  • Spoon the crème into soup plates and garnish with the fluffy egg sauce.

Serving suggestions

  • Serve as a dessert amuse-bouche.
  • As a component in a dessert, e.g. with coconut ice cream.
  • As a component in a dessert, e.g. with mango granité.

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