Sweetcorn Mousse

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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

Cook

30min

Boil the sweetcorn for 3 minutes, then drain and cool down. Soak the gelatine powder in 4 tsp cold water.

Remove the sweetcorn from the ear and blend with the soya milk.

Add hot water, bouillon powder and golden caster sugar in a bowl and stir well. When it's all mixed, add Step 2.

Add the soya milk cream and black pepper and stir.

Put the swollen gelatine powder in the microwave for 5 seconds, then add to Step 4.

Pour Step 5 into tall glasses and chill in the fridge for 1 hour until it sets.

Add the Umami paste on top together with a few sweetcorn kernels and some chopped parsley.

Laura Santtini Umami Paste No 5 is available at Waitrose for about ￡3.

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