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Corn Silk
Parfait:
1 corn cob with silk
100 ml full-fat cream
1 egg white
35 g sugar
2 egg yolks
—
Corn silk:
Corn silk (from the cob
used in the parfait)
2 tbsp pale wheat flour
Oil for deep-frying
1–2 tsp lime zest
1 tbsp icing sugar
—
To serve:
Popcorn
Corn parfait with deep-fried corn silk
Parfait:
Prepare the parfait a day in advance. Start by stripping
the leaves and the silk off the cob. Put the corn silk in
the refrigerator for use the next day. Cook the cob in
boiling water for 5–10 minutes until soft. Leave to cool.
Cut the kernels off the cob and puree with half of the
cream. Press through a sieve. Whip the egg white with
half of the sugar until stiff. Whip the remaining cream
until stiff. Combine the egg yolks with the remaining
sugar in a bowl and beat over hot water until it turns into
a light, fluffy cream. The consistency is perfect when the
cream clearly retains the marks of the whisk. This may
take 8–12 minutes (take care that the egg mixture does
not get too hot, otherwise it’ll turn into scrambled eggs!).
Fold the corn-cream puree into the egg cream and continue
whisking the mixture for a few minutes. Fold in the
whipped cream and the stiff egg white. Line a mould with
cling film and pour the mixture in. Freeze overnight.
—
Corn silk:
Just before serving the parfait, roll the corn silk in flour
and deep-fry for a few seconds in hot oil. Drain on paper.
Sprinkle with lime zest and icing sugar.
—
Serving suggestion:
Serve the parfait with the deep-fried corn silk and
garnish with popcorn.
12
13
Dessert for 4 people.