Corn: Hot & Cold
August 6th, 2010
Both of these preparations combine the same ingredients: corn and heavy cream.
The hot preparation calls for a reduction of cream, shallot and corn, which is blended and strained. Then it is poured into a spherical mold, frozen, and rolled in egg and ground panko. The spheres are deep fried to create an outer shell and while the center remains warm and liquid.
The cold preparation calls for corn juice and heavy cream, combined and heated to a simmer. A few sheets of gelatin are melted in the hot liquid. It is cooled down and poured into an ISO cannister to be set into a cold ladle then plunged into liquid nitrogen. This creates a shell on the outside, while the center is still fluffy and soft.
Corn kernels are quickly pan fried to garnish both of the preparations. Both are just a bite to start the meal.
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