Frozen Corn Foam (Video)

  By PolyScience Culinary    

March 20, 2015


Recipe features the Anti-Griddle® and is courtesy of Chef Libry Darusman.


2C Corn Kernels

1 ½ C Water

¼ tsp Saffron

.25oz Agar

1/8 tsp Xanthan Gum

1 Tbsp Butter

Salt and White Pepper TT


Sweat the corn, butter, and saffron together in a sauté pan for 5 minutes.

Add the water and continue to cook over medium heat for about 15 minutes until corn is fully cooked and soft.

Tranfer the corn mixture to a blender and blend until completely smooth. While blender is running add agar the agar and xanthan gum.

Pass the mixture through a fine strainer into a pot and bring it to a boil.

Once the mixture has reached a boil, pour it into a metal bowl and refrigerate until set. The gel should be “light”.

Once set, transfer the gel to a blender and blend until completely smooth.

Transfer the puree to an ISI canister and charge it twice with NO2 charges, shaking vigorously after each charge.

Freeze the mixture on the Anti-Griddle.


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