Recipes, re-invented from cooking shows
Corn Crémeux with Corn Ice Cream and Blueberries
Prep. Time:
Baking Time:
Total Time:
2 hours
6 - 8 hours
Serves:
Serves 6
This is our version of a dish from Massimo in Top Chef Season 22 ™
Chef's Notes
The corn crémeux should be silky and just set, not firm like panna cotta
Grill blueberries until they're blistered but still hold their shape
The crisp should shatter dramatically when broken
Balance is key: the corn's subtle sweetness, blueberry tartness, and textural contrast
Ingredients
4 large ears fresh corn, kernels removed (reserve cobs)
500ml whole milk
250ml heavy cream
6 large egg yolks
80g granulated sugar
3 sheets gelatin (or 1 tbsp powdered gelatin)
Pinch of salt
CORN ICE CREAM
400ml whole milk
300ml heavy cream
3 corn cobs (from crémeux preparation)
6 egg yolks
120g sugar
Pinch of salt
GRILLED BLUEBERRY CONDIMENT
300g fresh blueberries
2 tbsp honey
1 tbsp lemon juice
1 tsp lemon zest
Pinch of salt
1 tbsp butter
BLUEBERRY CRISP
80g rolled oats
60g flour
50g brown sugar
40g cold butter, cubed
Pinch of salt
1 tsp vanilla extract
DEHYDRATED BLUEBERRIES
100g fresh blueberries
1 tbsp sugar
Instructions
CORN CREMEUX
Steep corn cobs in milk and cream for 30 minutes over low heat. Strain and reserve liquid.
Blend corn kernels with 200ml of the warm corn-infused milk until smooth. Strain through fine mesh.
Bloom gelatin in cold water.
Whisk egg yolks and sugar until pale. Slowly temper with warm corn mixture.
Cook gently to 82°C (180°F), stirring constantly until it coats the back of a spoon.
Add bloomed gelatin, strain, and cool over ice bath.
Refrigerate 3+ hours until set but still creamy.
CORN ICE CREAM
Steep corn cobs in milk and cream for 45 minutes. Strain.
Whisk yolks and sugar until ribbony.
Temper yolks with warm corn-infused cream.
Cook to custard consistency (82°C/180°F).
Strain, cool completely, then churn in ice cream maker.
Freeze until firm, about 4 hours.
GRILLED BLUEBERRY CONDIMENT
Heat grill pan or cast iron skillet over medium-high heat.
Toss blueberries with honey and salt.
Grill blueberries 3-4 minutes until blistered and jammy.
Add lemon juice, zest, and butter. Cook 1 minute more.
Cool to room temperature before serving.
BLUEBERRY CRISP
Preheat oven to 180°C (350°F).
Mix oats, flour, brown sugar, and salt. Rub in cold butter until crumbly.
Add vanilla and mix. Spread on parchment-lined baking sheet.
Bake 12-15 minutes until golden. Cool completely, then break into shards.
For dehydrated blueberries: toss with sugar, arrange on dehydrator trays or lowest oven setting (65°C/150°F) for 2-3 hours until concentrated but still slightly plump.
ASSEMBLY
Spoon corn crémeux into center of chilled plates.
Place quenelle of corn ice cream alongside.
Arrange grilled blueberries around the plate.
Top with crisp shards and dehydrated blueberries.
Serve immediately, encouraging diners to "break the crisp with energy."
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