Sweet Corn Custard, Crushed Caramel, Bourbon/Maple/Peanut/Puffed Corn Granola, Annise Hysop, Blueberries, Raspberries, Black Berries, Golden Raspberries, Marigold Petals
The process for this dish began by shucking the corn and removing the kernels with a knife. The kernels were then combined with milk in a blender and liquified. The liquid was strained from the solids resulting in a corn milk that was substituted for regular whole milk. The corn milk was combined with heavy cream and some sugar and heating til just under the boiling point. It was combined with egg yolks that had been beaten with some additional sugar, placed in ramekins that were set in a hot water bath and baked for about 35 minutes. The ramekins were removed from the bath and chilled overnight to set them completely.
I made the granola by tossing together puffed corn cereal and chopped salted peanuts. In a saute pan I cooked off some Wild Turkey bourbon reducing it by two thirds before adding maple syrup and bringing it up to a rapid boil. The liquid was then poured over the peanuts and cereal. Everything was stirred together really well to get a good coating, spread on a baking sheet and thrown in the oven for about 20 minutes. The granola was cooled to room temperature and then broken apart.
I made the caramel by adding sugar and a few drops of water to a saute pan set over medium heat. Once the sugar was melted I stirred it until it reached a deep amber color and then poured it onto a silicone mat to cool. Was cooled I crushed it with a mortar and pestle and spread it onto the corn custard.
I arranged the granola and berries around the custard and finished with a garnish of hysop flowers and leaves as well as some marigold petals.
New Jersey Sweet Corn - Buzby Farms
Summer Berries - 3 Springs
Organic Marigold Petals - Weaver's Way
Organic Annise Hysop - My Garden