- Sweet Corn Custard
- 1kg Frozen Sweet corn
- 250G Butter
- 1 litre cold water
- 110g Puree
- 1 Whole Egg
Sweet Corn Custard
Ingredients
Method
Soften the corn in butter with no colour, once the water is reduced out of the pan add the water and reduce by 2/3s.
Blend and pass through a fine sieve.
For the custard 160g of puree for 1 whole egg.
Sweetcorn puree to steady the Egg, Toasted brioche soldiers, chopped truffle and sliced truffle.
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