House prep · Mixer
Spiced Corn Foam
- Yield
- —
- Shelf life
- 2 days
- Storage
- Refrigerated
Ingredients
- 500 g canned corn with its brine
- 100 g cinnamon bark
- 100 g cane sugar
- 3 g whole cloves
- 2 star anise
- 2 vanilla beans
- Pinch of kosher salt
- Heavy cream and corn syrup (2 parts cream to 1 part corn base)
- 2 tsp foam powder
Method
- 1Sweat the corn and brine for ten minutes, then sous vide with the spices at 135°F for two hours; strain and cool. Combine two parts cream with one part of the corn base and the foam powder in an iSi canister, charge twice with N2O and hold warm at 135°F.
Used in 1
Pouring…