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RECIPE Chilled Maine Lobster: Local Corn Custard, Heirloom Tomatoes, 1 tablespoon butter (or as needed), divided 2 cups fresh corn Radishes, Toasted Brioche & Red Ribbon Sorrel 1 1/2 cups heavy whipping cream 1 1/4 teaspoons salt Preheat oven to 325 degrees. Place corn into a large saucepan and stir in cream, salt, and white pepper. Bring to a simmer and remove from heat; stir in milk. Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy. Strain through a fine mesh sieve. Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs. Pour corn custard mixture equally into desired mold(s). Bake mold(s) in water bath half way up vessel if using ramekin. Bake in preheated oven until custards are just set, 10 to 15 minutes if using a shallow mold or 30 to 35 minutes in ramekins. Freeze completely to unmold onto plate or Courtesy of Executive Chef Michael Klocinski of the Boca Bay Pass Club in Boca Grande. Photo by Dusty Hopkins toasted brioche for this application. To assemble you’ll need; Micro red ribbon sorrel •Assorted micro flowers • Baby heirloom tomatoes Shaved assorted radishes • Cooked and cleaned lobster meat Toasted brioche round cut into doughnut shape to accommodate the custard ring. Corn Custard: pinch white pepper 1/2 cup cold milk 3 egg yolks 2 eggs


19752BB
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