Corn Husk Meringue And Corn Mousse

Corn Husk Meringue And Corn Mousse
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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.
Servings
0
servings
Corn Husk Meringue And Corn Mousse
Ingredients
  • 1 1/2 ounce corn husk leaves
  • 3 large egg whites, at room temperature
  • 3/4 cup plus two tablespoon cup sugar
  • 1 1/4 cup fresh corn kernels
  • 2/3 cup whole (full-fat) milk
  • 3/4 cup heavy (double) cream
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1/3 cup plus two tablespoons heavy cream
  • 1/3 cup plus one tablespoons cream of corn, recipe above
  • 1/4 cup mascarpone cheese
  • corn husk powder
Directions
  1. 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.
  2. 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).
  3. 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.
  4. Divide the corn mousse among 4 plates and top each with a meringue. Finish with a sprinkling of the reserved corn husk powder.
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