Maize Espuma

Maize Espuma

  • 8 ×Corn on the cob, pre-cooked
  • 200 mlChicken stock
  • 125 gheavy sour cream
  • 0.25 tsp.xanthan gum
  • 2 ×egg white


Remove the maize kernels from the cob and smoke them. Cut the corncob up small and also smoke separately.


Bring the stock to the boil with the sour cream, add the smoked corncob and gently simmer for about 20 minutes on a low heat while covered. Then strain.


Add the maize kernels and puree until fine, season to taste and leave to cool. When the mixture has cooled, mix in the xanthan gum and carefully add the egg white.


Pour through an iSi Funnel & Sieve into a 0.5 L iSi Whip, screw on an iSi Professional Charger and shake 8 to 10 times.

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