Frozen Corn Foam (Video)
By PolyScience Culinary Anti Griddle Anti Griddle
March 20, 2015
Recipe features the Anti-Griddle® and is courtesy of Chef Libry Darusman.
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.