15g egg white
100g coconut puree
1pc gelatin leaf
12g lime juice
150g whipped cream
100g cooked corn
10g icing sugar
Corn ice cream
75g corn puree
150g egg yolk
1pc vanilla bean
50g salted butter
Cook water and sugar at 121°C, add in the egg white, whip to get a meringue.Take half coconut puree to melt the gelatin before soak in cold water.Add the rest puree and the lime juice. Whip the cream.Put 1/3 of the meringue in the liquid mix, mix until to get a smooth tecture and add the rest gently.Do the same process with the whipped cream. Pour the mixture on a tray and spread at 1cm thick.Freeze and cut a 7cm long square in the freezer.
Take 100g steamed corn and blend with 10g icing sugar.Strain and keep in squeeze bottle.
Corn ice cream
Mix egg yolk, sugar and stabilizer, add in the hot milk and cook at 83°C to do a crème anglaise.Add corn puree and turn in the ice cream machine.Keep in the freezer.
Do a brown caramel with sugar and glucose, add butter and salt.Gradually pour the hot cream with the strum vanilla bean.Cook at 110°C, cool down and keep in a squeeze bottle.
Cook water and sugar at 110°C, add peanuts and coat with syrup.Continue to cook until to get a brown color and stop the cooking with butter and salt.Put on a tray and before to be cold separated.
In a steam oven, cook the whole corn during minimum 2 hours.Separate the corn.
With thick syrup, use a square stencil of 7cm and stick some desiccated coconut on.Put the coconut mousse and let it defrost.Do the plating as picture with some points everywhere of corn puree and caramel.Put some small pieces of peanuts caramelized.Use fresh coconut to make 8 coins per plate and finish with a nice corn ice cream scoop.
Find out more about the culinary career of Richard Ekkebus