Sweetcorn Mousse

A cool appetiser on a hot day.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 4 Cook: 30 min

Ingredients

Fresh boiled sweetcorn 2 ears (200g)
Soya milk (or milk) 160ml
Soya milk cream (or single cream) 100ml
Hot water 2 tbsp
Swiss bouillon powder (or half a stock cube) 1 tsp
Golden caster sugar 1 pinch
Black pepper as required
Gelatine powder 4g
Umami paste a little

Method

1
Boil the sweetcorn for 3 minutes, then drain and cool down. Soak the gelatine powder in 4 tsp cold water.
2
Remove the sweetcorn from the ear and blend with the soya milk.
3
Add hot water, bouillon powder and golden caster sugar in a bowl and stir well. When it's all mixed, add Step 2.
4
Add the soya milk cream and black pepper and stir.
5
Put the swollen gelatine powder in the microwave for 5 seconds, then add to Step 4.
6
Pour Step 5 into tall glasses and chill in the fridge for 1 hour until it sets.
7
Add the Umami paste on top together with a few sweetcorn kernels and some chopped parsley.
8
Laura Santtini Umami Paste No 5 is available at Waitrose for about £3.

Tips & Note

●For a smoother mousse, you can push the sweetcorn gently through a sieve, but use 240g.

Sweetcorn Mousse

A cool appetiser on a hot day.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 4

Cook: 30 min

Ingredients

Fresh boiled sweetcorn 2 ears (200g)
Soya milk (or milk) 160ml
Soya milk cream (or single cream) 100ml
Hot water 2 tbsp
Swiss bouillon powder (or half a stock cube) 1 tsp
Golden caster sugar 1 pinch
Black pepper as required
Gelatine powder 4g
Umami paste a little

Sweetcorn Mousse

Recipe ID :856 Posted on 07 JUL 2015

Serves 4

Cook 30min
views 7,722
printed 204

saved 2

A cool appetiser on a hot day.

Share

Ingredients

Print Ingredients Email Ingredients
2 ears (200g)
160ml
100ml
2 tbsp
1 tsp
1 pinch
as required
4g
a little

Method

Cook
30min
1
Boil the sweetcorn for 3 minutes, then drain and cool down. Soak the gelatine powder in 4 tsp cold water.
2
Remove the sweetcorn from the ear and blend with the soya milk.
3
Add hot water, bouillon powder and golden caster sugar in a bowl and stir well. When it's all mixed, add Step 2.
4
Add the soya milk cream and black pepper and stir.
5
Put the swollen gelatine powder in the microwave for 5 seconds, then add to Step 4.
6
Pour Step 5 into tall glasses and chill in the fridge for 1 hour until it sets.
7
Add the Umami paste on top together with a few sweetcorn kernels and some chopped parsley.
8
Laura Santtini Umami Paste No 5 is available at Waitrose for about £3.

Tips & Note

●For a smoother mousse, you can push the sweetcorn gently through a sieve, but use 240g.

PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
The marrow melts in the mouth, savour the flavours!
Marrow, Bacon (unsmoked), Curry powder, Garlic, Ginger, Chicken stock cube, Water, Sake, Soy sauce
PRO
A cool appetiser on a hot day.
Fresh boiled sweetcorn, Soya milk (or milk), Soya milk cream (or single cream), Hot water, Swiss bouillon powder (or half a stock cube), Golden caster sugar, Black pepper, Gelatine powder, Umami paste
PRO
It's like a sushi rice salad, colourful and healthy!
Rice, Sushi vinegar:, Rice vinegar, Light brown sugar, Sea salt, Smoked salmon, Olives, Baby plum tomatoes, Rocket, Cucumber, Edamame (soya beans)
PRO
Simple but delicious Korean style soup.
Spring greens, Soy sauce, Tinned sardines (in brine), Oyster mushrooms, Sake, Water, 【Sauce】, Finely chopped garlic, Finely chopped spring onion, Korean chilli pepper
PRO
It's only sauteed herrings in a sandwich, so simple but tasty.
Herring fillets, Salt & pepper, Olive oil, Light soy sauce, Onion, Tomato, Mint leaves, Baguette, Lemon juice
PRO
This goes well with cooked rice because of the dashi sauce from the tinned mackerel.
Tinned mackerel (in sauce), Oyster mushrooms, Chinese leaves, Konjak potato noodles, Sake, Light brown sugar, Soy sauce, Sea salt, Cayenne pepper
PRO

Similar Recipe

Quinoa is a very healthy and highly nutritious grain from South America. Enjoy its wholesome texture.
Quinoa, Green beans, Cherry tomatoes, Lemon, Extra virgin olive oil, Salt & pepper
Mizue
PRO
I adapted the famous Okinawa sweet (Sata Andagi) to make this recipe.
Doughnuts:, Plain flour, Baking powder, Eggs (medium), Golden caster sugar, Rice bran oil, Boiled sweetcorn, Linseeds (if you like), Rice bran oil for frying
Cooking in the microwave is now standard, and probably no-one would want to spend 30 minutes making this classic porridge...but we used to before the microwave appeared!
Porridge oats, Water, Salt
KitchenCIB
HOME
A lovely healthy cumin-flavoured salad suitable for vegetarians and vegans.
Pearl barley (cooked), Cauliflower (medium), Tinned chickpeas, Carrot, Walnuts, Olive oil, Lemon juice, Cumin powder, Salt & pepper
KT
HOME
The cocoa and marmalade makes this a slightly bitter but sweet porridge, everyone loves it and will ask for more!
Porridge, Hot chocolate powder, Marmalade
Tobuchan
HOME
A super recipe from Jamie Oliver, it's really tasty, but more of a dessert than breakfast.
Porridge oats, Water, Salt, Poppy seeds, Banana, Dried coconut, Honey, Nutmeg, Honey
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME