4/25/2016
Sweet Corn and Blueberry Trifles Recipe | SAVEUR
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Posted AUGUST 28, 2013
Layers of sweet corn pastry cream alternate with an herb-infused
blueberry compote and a buttery shortbread crumble in a summery spin
on the classic tri e, developed by Yewande Komolafe for her story
Summer, Concentrated. Any other berry at its peak, such as blackberries,
makes a delicious substitution; try layering the ingredients into mason
jars for an easy-to-transport picnic dessert.
Sweet Corn and Blueberry Tri es
Layers of sweet corn pastry cream alternate with an herb-infused
blueberry compote and a buttery shortbread crumble in a summery spin
on the classic tri e.
1⁄ cup freeze-dried corn kernels, preferably Just Corn
4
1 tbsp. powdered gelatin
2 cups milk
2 ears sweet corn, husks and kernels removed and reserved
1 tsp. kosher salt
1⁄ cup sugar
3
6 egg yolks
1 cup heavy cream
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4/25/2016
Sweet Corn and Blueberry Trifles Recipe | SAVEUR
1⁄ cup
4
our
3 tbsp. freeze-dried corn kernels
2 tbsp. corn our
2 tbsp. sugar
1⁄ tsp. kosher salt
4
1⁄ tsp. baking powder
8
1⁄ cup unsalted butter, cut into 1" cubes and chilled
4
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 ½ 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 ne 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: Heat oven to 325°. Pulse our, corn
kernels, corn our, sugar, salt, and baking powder in a food processor
until nely 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 tri es: Layer pastry cream and blueberry compote in small
glasses or ramekins; top with shortbread crumble.
Copyright © 2016 SAVEUR. A Bonnier Corporation Company. All rights reserved. Reproduction
in whole or in part without permission is prohibited.
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4/25/2016
Blueberry Compote Recipe | SAVEUR
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Blueberry Compote
Posted JULY 22, 2015
Poured over ice cream, stacked between weekend apjacks, or layered
into this summery Sweet Corn Tri e, this vibrant berry compote
captures the best of the season's fruit.
Blueberry Compote
Poured over ice cream, layered in a tri e, or stacked between weekend
apjacks, this summery berry compote captures the best of the season's
fruit.
MAKES ABOUT 1 CUP
Ingredients
1⁄ cup sugar
4
1 cup fresh blueberries
1 tbsp. nely grated lemon zest, plus 1 1⁄2 tbsp. lemon juice
1 tsp. chopped fresh thyme leaves
Instructions
Boil sugar and ¼ cup water in a 1-qt. saucepan; cook until slightly
thickened, 5–6 minutes. Gently stir in blueberries and cook just until
slightly softened, 1–2 minutes. Remove from heat and stir in lemon juice
and zest, and thyme; let cool completely.
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