December 15, 2015
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
- 3 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.