Sweet Corn Semifreddo Recipe

Inspired by Billy Can Can

Time3h

Serves6

sweet corn mousse, blue corn crumble, blueberry compote, toasted meringue, lime

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Ingredients

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Sweet Corn Semifreddo

2 cups Sweet corn kernels

1 cup Heavy cream

3 tablespoons sugar

4 pieces Egg yolks

1 tablespoon Gelatin powder

2 tablespoons Water

1 cup Blue corn meal

4 tablespoons Butter

2 cups Blueberries

2 tablespoons ReaLime juice

1 tablespoon Sugar (for compote)

2 pieces Egg whites

1 1/2 cups Sugar (for meringue)

Method

Preparation Steps

Prepare the Corn Mousse

In a blender, combine sweet corn kernels, heavy cream, and sugar. Blend until smooth. In a separate bowl, whisk egg yolks until pale. Bloom gelatin in water and dissolve over low heat. Mix gelatin into corn mixture, then fold in whipped cream. Pour into a mold and freeze for at least 4 hours.

Make Blue Corn Crumble

Preheat oven to 350°F (175°C). Mix blue corn meal, melted butter, and a pinch of salt. Spread on a baking sheet and bake for 15-20 minutes until golden. Let cool and crumble into pieces.

Prepare Blueberry Compote

In a saucepan, combine blueberries, lime juice, and sugar. Cook over medium heat until blueberries burst and mixture thickens, about 10 minutes. Let cool.

Make Toasted Meringue

Whip egg whites until soft peaks form. Gradually add sugar and continue whipping until stiff peaks form. Pipe onto the semifreddo and use a kitchen torch to toast the meringue until golden.

Assemble and Serve

Unmold the semifreddo onto a plate, top with blueberry compote, sprinkle with blue corn crumble, and finish with toasted meringue. Serve immediately.