Sweet Corn And White Chocolate Recipe
Bavarois, caramel corn ice cream, brown butter
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Ingredients
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Bavarois
Caramel Corn Ice Cream
Brown Butter
Method
Bavarois Preparation
- 1
Prepare the Gelatin
In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- 2
Blend Corn
In a blender, puree sweet corn kernels until smooth. Strain the puree to remove any solids.
- 3
- 4
Melt Chocolate
In a separate bowl, melt the white chocolate over a double boiler or microwave until smooth.
- 5
Combine Mixtures
Add the melted white chocolate to the corn mixture and mix well. Stir in the gelatin until fully dissolved.
- 6
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the corn mixture.
- 7
Set Bavarois
Pour the mixture into molds and refrigerate for at least 4 hours until set.
Caramel Corn Ice Cream Preparation
- 8
- 9
Blend Ice Cream Base
In a blender, combine sweet corn, heavy cream, milk, vanilla extract, and a pinch of salt. Blend until smooth.
- 10
Combine with Caramel
Drizzle the caramel into the ice cream mixture and stir to combine.
- 11
Churn Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- 12
Freeze
Transfer the churned ice cream to a container and freeze for at least 4 hours.
Brown Butter Preparation
- 13
Brown the Butter
In a saucepan, melt the unsalted butter over medium heat, swirling occasionally until it turns golden brown and has a nutty aroma.