Fine dining corn amuse | Tartelette with polenta foam & lime gel

Today we’re going to make a delicious corn amuse. Its a corn tartelette with a toasted corn salad, a lime gel, a polenta foam and some homemade seasoned popcorn.

The lime gel

5	limes (150 grams of lime juice)
80 grams	water
30 grams	ginger syrup
80 grams	sugar
4 grams	agar powder
4 grams	gelen powder

Start by cutting the limes in half. Now juice the limes in a saucepan. In total you’ll need 150 grams of lime juice. Then also add the water, the ginger syrup, the sugar, the agar powder and the gellan powder. Mix this and then bring it to a boil for 1 minute. Once it has boiled pour it in a bowl and let it cool down in your fridge. After that transfer it into a blender and blend it till smooth. Then transfer it into a piping bottle and keep it in your fridge for later.

The corn salad

First clean 2 pieces of corn. Then bring some water to a boil and season it with a generous amount of salt. Now blanch the corn for around 9 minutes. Then cool them down in ice water. Once cold cut the corn of the stem and transfer them on a metal tray. Toast the top with a blowtorch or first toast them on a barbeque and then cut the corn off. Transfer it into a bowl and season it with the lime gel, grated parmesan cheese and some chopped chives. Now mix and then keep it in your fridge for later.

The savory tartelette

100 grams	flour
70 grams	polenta
60 grams	water
20 grams	corn oil
1	egg yolk
3 grams	salt
8 grams	sugar

Transfer the flour on your worktop and make a well in the middle. Fill the well with the polenta, the water, the corn oil, the egg yolk, the salt and the sugar. Mix everything and knead it into a nice dough. Then let it rest in your fridge for at least 30 minutes. After that dust your worktop with flour and roll out the dough till it’s 3 millimeters thick. Now cut the dough with a round cutter. Transfer the rounds on a turned around tartelette mold and put another mold on top. Don’t stack higher then 4 tartelettes. Bake them at 160 degrees Celsius till golden brown. This takes around 20 to 25 minutes. Then remove them when still hot and then keep them dry and covered for later.

The polenta foam

40 grams	parmesan cheese
200 grams	vegetable broth
40 grams	polenta
40 grams	butter
2 grams	salt
200 grams	vegetable broth

Start by grating the parmesan cheese. Then pour the first 200 grams of vegetable broth in a saucepan and also add the polenta, the butter and the salt. While stirring boil the polenta for 2 minutes. After that add the grated parmesan cheese and mix it. Now pour it on a tray and let it cool down completely. Once it’s cold transfer it into a blender together with the second 200 grams of vegetable broth and blend it till smooth. Once it’s smooth transfer it into a syphon and charge it with two charges.

The popcorn

6 pieces	cardamom
0.5 stick	cinnamon
2	cloves
6 grams	paprika powder
2 grams	curcuma powder
10 grams	sugar
5 grams	salt
	Popcorn corn

First the seasoning. Mix the cardamom with the cinnamon stick, the cloves, the paprika powder, the curcuma powder, the sugar and the salt. Then blend it into a fine powder. Once the seasoning is done heat up a pan and add some oil. Add just enough corn to cover the bottom and hustle the pan with the lid on top. Let the popcorn pop till you don’t hear it pop anymore. Then transfer it on a tray and dust a thin layer of the seasoning on top.

How to finish the amuse

First fill the corn tartelette with the salad and gently pipe the top with the polenta foam. The foam is lukewarm. Then sprinkle some popcorn bits on top and finish it off with a corn shoot.