Culinary Studio Karinary Art 2014.June
Ingredients (For 4 Pudding Cups)
| Corn |
1 cob... Steam with the husk for about 30 minutes, then cut off the kernels. |
| Onion |
50g... Thinly sliced. |
| Milk |
60ml |
| Powdered Gelatin |
5g... Soften in 1 tablespoon of water. |
Cheese Sauce
| Cream Cheese |
40g |
| Mayonnaise |
10g |
| Milk |
3 tablespoons or more |
| Lemon Juice |
A dash |
| Salt |
To taste |
Garnish
| Asparagus |
2 spears... Trim the tough ends and blanch in salted water. |
Procedure
- Boil the corn cob (after removing the kernels) in 2 cups of water (not listed in ingredients) for about 10 minutes, then strain the broth.
- Heat 1 teaspoon of salad oil (not listed in ingredients) in a pot and sauté the onion gently until tender. Add the corn kernels and 350ml of the strained broth from step 1. Simmer over low heat for about 10 minutes.
- Blend the mixture from step 2 in a food processor or blender, then strain it.
- Return the strained mixture to the pot, add milk and the softened gelatin, and melt over low heat. Pour into pudding cups and chill in the refrigerator until set.
- Plate the pudding and top with cheese sauce. Garnish with corn kernels and asparagus, then sprinkle with black pepper.