Restaurants›North Pond›Corn, Raspberry Recipe

Corn, Raspberry Recipe

Inspired by North Pond
Time3h
Serves8

Roasted Corn Semifreddo, Zephyr Chocolate-Corn Crumble, Sumac Veil, Raspberry Sorbet, Raspberry Wafer

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Ingredients

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Corn Semifreddo

Zephyr Chocolate-Corn Crumble

Sumac Veil

Raspberry Sorbet

Raspberry Wafer

Method

Corn Semifreddo

1

Prepare Corn Mixture

In a saucepan, combine fresh corn kernels with a pinch of salt and 1/2 cup of sugar. Cook over medium heat until corn is tender. Let cool slightly.

2

Blend and Whip

Blend the corn mixture with heavy cream, remaining sugar, vanilla extract, and eggs until smooth. Whip until fluffy.

3

Freeze

Pour into a mold and freeze for at least 6 hours until set.

Zephyr Chocolate-Corn Crumble

4

Mix Dry Ingredients

In a bowl, combine flour, cocoa powder, brown sugar, roasted cornmeal, and sea salt.

5

Add Butter

Add melted butter to the dry ingredients and mix until crumbly.

6

Bake

Spread on a baking sheet and bake at 350°F (175°C) for 15-20 minutes.

Sumac Veil

7

Prepare Sumac Infusion

In a saucepan, combine sumac and water. Bring to a boil and let steep for 10 minutes. Strain and cool.

Raspberry Sorbet

8

Blend Ingredients

Blend fresh raspberries, sugar, and lemon juice until smooth.

9

Freeze

Pour into a container and freeze for at least 4 hours or until firm.

Raspberry Wafer

10

Mix and Whip

Combine flour, powdered sugar, and melted butter. Fold in whipped egg whites and fresh raspberries gently.

11

Bake

Spread mixture onto a baking sheet and bake at 325°F (160°C) for 10-12 minutes.