Corn Cream Recipe
- Heavy cream 2 cups (500 grams)
- Corn cob 1, stripped of kernels
- Powdered sugar 1/4 cup (30 grams)
- Salt to taste
- In a medum 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.
