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Author Notes: This recipe comes from Brooks Headley’s Fancy Desserts; it's especially good in the Polenta Shortcake with Blackberry Compote (https://food52.com/recipes...).
Reprinted from Brooks Headley’s Fancy Desserts: The Recipes of Del Posto’s James Beard Award-Winning Pastry Chef by Brooks Headley with Chris Cechin-De La Rosa. Copyright © 2014 by Brooks Headley. Photographs copyright © 2014 by Jason Fulford and Tamara Shopsin. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved. —Food52
Makes 1 1/2 cups
cups (500 grams) heavy cream
corn cob, stripped of kernels
cup (30 grams) powdered sugar
Salt to taste
- In a medium saucepan over low heat, warm the cream. Add the corn cob, bring to a boil, and remove from the heat. Let the milk infuse on your countertop for 1 hour.
- Strain the mixture through a chinois or fine-mesh strainer into a clean bowl and refrigerate until chilled, about 1 hour. Meantime, place an empty mixing bowl in the freezer until it is very cold.
- Transfer the cold corn cream to the cold mixing bowl, add the powdered sugar and salt, and whisk until fluffy.