INGREDIENTS: • 300g Corn • 600g Corn Juice • 50g Cream • 2g Garlic (Minced) • 2g Shallots (Minced) METHOD: SWEET CORN MOUSSE • 10g Whole Butter • 450g Corn Puree • 3.37g Calcium Lactate • 2.35g Iota • .65g Kappa 1. Sweat the shallots and garlic in a pan with the whole butter 2. Add in the corn, corn juice and cream 3. Bring to a simmer and cook for 20 minutes 4. Puree the corn in a vita-prep until silky smooth and strain through a chinoise 5. Cool the puree 6. In a pot, mix the puree with a whisk, adding in the Calcium Lactate, Iota and Kappa 7. Bring to a boil, add to mold, freeze and pop out
