Frozen Corn Foam
2C Corn Kernels
1 ½ C Water
¼ tsp Saffron
1/8 tsp Xanthan Gum
1 Tbsp Butter
Salt and White Pepper TT
Step 1: Sweat the corn, butter, and saffron together in a sauté pan for 5 minutes.
Step 2: Add the water and continue to cook over medium heat for about 15 minutes until corn is fully cooked and soft.
Step 3: Tranfer the corn mixture to a blender and blend until completely smooth. While blender is running add agar the agar and xanthan gum.
Step 4: Pass the mixture through a fine strainer into a pot and bring it to a boil.
Step 5: Once the mixture has reached a boil, pour it into a metal bowl and refrigerate until set. The gel should be “light”.
Step 6: Once set, transfer the gel to a blender and blend until completely smooth.
Step 7: Transfer the puree to an ISI canister and charge it twice with NO2 charges, shaking vigorously after each charge.
Step 8: Freeze the mixture on the Anti-Griddle.
Recipe courtesy of Chef Libry Darusman