my 1st plated dessert! as you know, i've always been fascinated with the plated/molecular stuff and hv wanted to attempt making but i was too intimidated with the number of components as well as hard-to-find ingredients like microgreens as well as the various chemicals like xanthan gum and calcium chloride. this recipe is from johnny iuzzini's dessert fourplay, a book that had been so underutilized (i've only used it once) so i'm glad i was able to find something relatively simple from it that doesn't require the use of any chemical.
i've gotten some metal cannoli tubes recently so i couldn't wait to put them into good use. this recipe has basically only two components so its pretty easy to put together. tastewise, i really love the unlikely combination of corn and lemon and i thought the lemon madeleine sponge was really quite mind blowing! its so tart and lemony it tastes exactly like lemon curd. i love it! the only thing was i wondered if there was any error on the instructions for the sponge. given the quantity it was impossible that the baking time was 6-10 mins, as stated. indeed, it took me about 25 mins to bake.
anyhow, top chef : just desserts season 2 has premiered! be sure to check out chef iuzzini, the eye candy :p
recipe source : dessert fourplay by johnny iuzzini
ingredients (serves 4 to 5) :
for the corn panna cotta :
3 ears sweet corn
42g unsalted butter
38g caster sugar
6g fleur de sel
175ml milk
1/2 tbsp powdered gelatin
120ml simple syrup (make by combining 100g sugar and 120ml water in a small saucepan, bring to boil over medium heat until sugar is dissolved. measure out 120ml)
150ml whipping cream
for the lemon madeleine sponge :
113g plain flour
4g fleur de sel
4.5g baking powder
113g caster sugar + 1 tbsp extra for caramelizing the cake
grated zest of 1 lemon
2 large eggs
15ml milk
juice of 1.5 lemons
43g unsalted butter, melted & cooled
70g honey
for the spiced walnuts :
20g unsalted butter
55g walnut halves
3g mixed spice powder
for the decor :
popcorn kernels, honey, spiced walnuts, freeze-dried corn (optional)
directions :
1. to make the corn panna cotta, line 7 (1-inch diameter) cannoli tubes with acetate sheet. wrap one end in plastic wrap and secure it with tape or rubber bands. put the tubes in freezer. cut the kernels off the corn cobs. put the butter & sugar in a skillet over medium heat and when the butter has melted, add the corn and fleur de sel. cook, stirring often until the corn is tender but not browned, about 7 mins. place the corn and milk in blender and puree until smooth. strain then set over an ice bath to cool. sprinkle gelatin over the surface of simple syrup then let it sit for 1 min. microwave for 45 secs or double boil until melted. stir the gelatin into the corn puree. in a separate bowl whisk the whipping cream until medium peaks then fold into the corn mixture. fill piping bag with corn mixture and pipe into the tubes. cover the open ends with plastic wrap and secure it. freeze overnight or up to 3 days.
2. to make the lemon madeleine sponge, line a 4x9-inch baking tin with baking paper. in a bowl sift together flour, salt & baking powder and set aside. put sugar, zest and eggs in a bowl and whisk until combined. add milk and continue to whisk to combine. scrap down the sides of the bowl and add the dry ingredients and mix until smooth. add the lemon juice, butter & honey whisk until combined. whisk until batter is pale and thick. pour batter into the baking tin and bake on 190C (375F) for 20-25 mins until lightly golden in color. let cool then cut into 1x2.5-inch rectangles.
3. to make the spiced walnuts, melt butter in a skillet over medium heat. when butter foams, add nuts and cook, stirring often until the nuts are fragrant and toasted, abt 3 mins. strain then toss the nuts in the mixed spice to coat.
4. to assemble, place the madeleine rectangles on a baking sheet and sprinkle the tops with an even layer of sugar and caramelize with a blow torch. set on dessert plates. unmold the panna cotta by pushing it out and cut into 1-inch lengths. place 3 pieces of panna cotta on each madeleine rectangle. add a spiced walnut or two onto the plate and garnish with a drizzle of honey, popcorn & freeze-dried corn, if desired.
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