OMG had this , this weekend at the Coventry farmers market and asked the chef for the recipe, to die for so yummy! He plated it as a small bite topped with a sweet dried corn granola( I know believe it). But it's great as a custard like base under fish and even as a cool soup with say crab.. YUM
Ingredients:
2 TBS extra virgin olive oil
1/2 C yellow onion, diced
1/2 C fresh yellow corn kernels, about one ear
kosher salt
2 cloves of garlic, minced
2 C heavy cream
1 egg yolk
Preparation:
In a saucepan, heat the olive oil over high heat and add the onion. Reduce the heat to medium and cook until the onion is transluscent, about 3-4 minutes.
Add the corn and garlic and cook until the corn is tender another 3-4 minutes. Add the cream and simmer the entire mixture for ten minutes. Transfer the mixture to a blender or small food process and puree the corn mixture until smooth. Strain the puree through a fine-mesh sieve.
Bring one inch of water to a simmer in the bottom of a double boiler. Pour the corn puree into the bowl and whisk in the egg yolk. Transfer to the top pan of the double boiler set over the simmering water. Whisk the mixture until thickened, about ten minutes and then season with salt.
H&E
* Note from editor: Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that's made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble.
Ingredients:
2 TBS extra virgin olive oil
1/2 C yellow onion, diced
1/2 C fresh yellow corn kernels, about one ear
kosher salt
2 cloves of garlic, minced
2 C heavy cream
1 egg yolk
Preparation:
In a saucepan, heat the olive oil over high heat and add the onion. Reduce the heat to medium and cook until the onion is transluscent, about 3-4 minutes.
Add the corn and garlic and cook until the corn is tender another 3-4 minutes. Add the cream and simmer the entire mixture for ten minutes. Transfer the mixture to a blender or small food process and puree the corn mixture until smooth. Strain the puree through a fine-mesh sieve.
Bring one inch of water to a simmer in the bottom of a double boiler. Pour the corn puree into the bowl and whisk in the egg yolk. Transfer to the top pan of the double boiler set over the simmering water. Whisk the mixture until thickened, about ten minutes and then season with salt.
H&E
* Note from editor: Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that's made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble.
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