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 498
printed 117

saved 0

A cool appetiser on a hot day.

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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.

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