these cornhusk meringues with corn mousse are from Enrique Olvera's Cosme restaurant in NYC & use the typical Mexican white corn. make these delights and your Monday will turn into a special and festive day!
(serves 4 & takes 20 min cook + 3 hours 20 min idle)
½ oz dried cornhusks
2 large egg whites
½ cup + 1 tbsp sugar
1½ cups fresh corn kernels (3 ears)
⅛ teaspoon kosher salt
1 cup heavy cream
¼ cup plain yogurt
1. preheat oven to 450°F. on a baking sheet, spread husks. bake 8 minutes. reduce oven temperature to 200°F. place husks in a spice grinder & grind to a powder.
2. in a medium bowl, whisk egg whites until soft peaks form. gradually, add ½ cup sugar & 2½ tbsp husk powder. beat to stiff medium peaks. on a baking sheet, make rounds of meringues & bake 1 hour 10 minutes. remove from oven & let cool 2 hours. (can be made ahead, keep chilled).
3. meanwhile, in a skillet, combine corn kernels, 1 tbsp sugar, salt & ¾ cup of the cream & bring to just a boil. simmer over medium heat, stirring, for 5 minutes. place in a blender & puree until smooth. strain through sieve. let cool & whisk in yogurt. (can be made ahead, keep chilled).
4. in a small bowl, beat remaining ¼ cup of cream until stiff. fold into corn mixture. transfer meringues to plates & crack open. spoon corn mousse into meringues & sprinkle with remaining cornhusk powder.