MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Corn & Blueberry Trifles
Categories: Vegetables, Dairy, Fruits, Breads, Desserts
Yield: 12 servings

MMMMM---------------------CORN PASTRY CREAM--------------------------
1/4 c Freeze-dried corn kernels
1 tb Powdered gelatin
2 c Milk
2 Ears sweet corn; husks &
- kernels removed and
- reserved
1 ts Kosher salt
1/3 c Sugar
6 Egg yolks
1 c Heavy cream

MMMMM----------------CORN SHORTBREAD CRUMBLE & AS---------------------
1/4 c Flour
3 tb Freeze-dried corn kernels
2 tb Corn flour
2 tb Sugar
1/4 ts Kosher salt
1/8 ts Baking powder
1/4 c Unsalted butter; in 1" cubes
- and chilled
Blueberry Compote; for
- serving

MAKE THE PASTRY CREAM: Pulse dried corn kernels in a
mini food processor until coarsely ground; set aside.
Combine gelatin and ¼ cup cold water in a bowl and let
sit until softened, about 5 minutes; set aside. Combine
milk with corn husks and kernels in a 4-qt saucepan.
Bring to a simmer over medium heat; remove from heat and
steep 30 minutes. Remove and discard husks. Transfer
milk mixture to a blender and puree until smooth. Strain
milk mixture, discarding solids, and return to saucepan
along with the dried corn kernels, and salt. Return to a
simmer over medium heat. Whisk sugar and egg yolks in a
bowl. Slowly whisk 1/2 cup hot milk mixture into egg
mixture until smooth, then transfer egg mixture to
saucepan. Cook, stirring constantly with a wooden spoon,
until mixture is thick enough to coat the back of the
spoon, 5-7 minutes. Remove from heat and add gelatin
mixture, whisking until gelatin is dissolved. Strain
custard through a fine strainer into a bowl, set over a
larger bowl of ice water. Cover surface of custard
directly with plastic wrap; refrigerate until cold. Beat
cream to soft peaks and gently fold into custard; set
aside.

MAKE THE SHORTBREAD CRUMBLE: Set oven to 325ºF/165ºC.

Pulse flour, corn kernels, corn flour, sugar, salt, and
baking powder in a food processor until finely ground.
Add butter and pulse into pea-size crumbles. Add egg
yolk; pulse until shortbread mixture comes together.
Spread on a parchment paper-lined baking sheet. Bake
until golden brown, about 10 minutes. Let cool
completely and break into bite-size pieces; set aside.

ASSEMBLE THE TRIFLES: Layer pastry cream and blueberry
compote in small glasses or ramekins; top with
shortbread crumble.

By: Yewande Komolafe

RECIPE FROM: https://www.saveur.com

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