Corn Husk Meringue And Corn Mousse

Try this Corn Husk Meringue And Corn Mousse from the 'Mexico from the Inside Out' cookbook
Contributor
Corn Husk Meringue And Corn Mousse

Araceli Paz

This unusual dessert uses corn husks in two ways: in a smooth subtle corn flavored mousse and a crunchy meringue.

Adapted from Mexico from the Inside Out by Enrique Olvera.

Ingredients

For the corn husk meringue:

  • 1 1/2  Ounce  corn husk leaves
  • large egg whites, at room temperature
  • 3/4  Cups  plus two tablespoon cup sugar

For the cream of corn:

  • 1 1/4  Cup  fresh corn kernels
  • 2/3  Cups  whole (full-fat) milk
  • 3/4  Cups  heavy (double) cream
  • 1  Tablespoon  sugar
  • 1  Teaspoon  kosher salt

For the corn mousse:

  • 1/3  Cup  plus two tablespoons heavy cream
  • 1/3  Cup  plus one tablespoons cream of corn, recipe above
  • 1/4  Cup  mascarpone cheese

For the plating:

  • Corn husk powder

Directions

For the corn husk meringue:

Place the corn husk leaves on a sheet pan and bake in a 450 degrees F oven until browned and very dry. Let cool, then grind to a fine powder and sift. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks begin to form. Add the sugar in 3 parts, whisking until medium peaks begin to form. Add all but 1 tablespoon of the corn husk powder and whisk until well mixed. Place the mixture in a pastry bag with a medium plain tip and pipe out 3-inch meringues onto a baking sheet lined with a silicone mat. Let dry in a dry place for 2 hours. Bake in a 195 degrees F oven for 1 hour to 1 hour and 10 minutes until the meringue is set. Remove from the oven and let cool.

For the cream of corn:

Cook the corn kernels with the milk in a pan over medium heat. Bring to a simmer; add the cream, sugar, and salt and cook until the corn is soft. Blend to a puree and strain (sieve).

For the corn mousse:

Whisk the cream until medium peaks begin to form. Mix the cream of corn and mascarpone cheese in a bowl. Carefully fold in the whipped cream.

For the plating:

Divide the corn mousse among 4 plates and top each with a meringue. Finish with a sprinkling of the reserved corn husk powder.  

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.