Emmanuel Renaut
Peach palm fettuccine Carbonaraby Alex Atala
Guida alla Guida Scopri la nuova Guida di Identità Golose in streaming lunedì 27 marzo, dalle ore 10.30
For 4 people
For the toasted corn fool 330 g of milk 35 g of toasted corn 2 egg yolks 60 g of sugar 4 g of gelatine sheets 80 g of cream
For the corn biscuits 85 g of flour 85 g of maize flour 90 g of icing sugar 40 egg yolks 80 g of butter 23 g of corn starch
For the corn ice-cream 500 g of milk 50 g of maize flour 3 g of salt 220 g of pasteurised egg whites 70 g of sugar 150 g of water
For the corn cloud 100 g of egg white 40 g of sugar 1 pinch of bicarbonate 0.5 g of agar 1 Ovoneve 1 grating of lemon zest Corn powder
For the polenta chips 500 g of water 65 g of maize flour 3 g of salt
For the toasted corn fool Blend the milk with the toasted corn, then filter and bring to the boil the infused milk, pour it on the egg yolks, previously beaten with the sugar, and heat to 82 °C. Take off the heat, cool to 40 °C and add the gelatine. Incorporate the cream only when the mixture is lukewarm, then pour it into bowls and place in the fridge.
For the corn biscuits Process the ingredients as you would for normal short pastry, adding the flours only at the end to reduce the formation of gluten and obtain a more crumbly biscuit.
For the corn ice-cream Bring the milk to the boil, season with salt and pour in the polenta slowly. Leave to cook for 20 minutes, then pour it over the pasteurised egg whites and use a mixer to blend everything, adding the sugar and the water. Pour into a Pacojet container and process just before using.
For the corn cloud Whisk the egg whites with the sugar, the Ovoneve, the agar and the bicarbonate, adding the grated lemon zest at the end. Use an icing bag to form clouds on a baking tray and steam for 8 minutes at 65 °C. Then store in the fridge.
For the polenta chips Boil the water, add salt and pour in the flour slowly. Cook for 20 minutes and spread on sheets of baking paper, then dry at 70 °C for at least 3 hours.
Presentation Pour the fool into bowls and place them in the fridge. When ready to serve, add a corn biscuit disc, then the cloud, and sprinkle everything with the toasted corn powder. Place the ice-cream quenelle on the cloud and finish with the veils of crunchy polenta.
(482)
