We've been working on these flavours for a while and they seem to compliment each other very well. Smooth, slightly sweetened sweetcorn cream sits in a bowl with popcorn ice cream and curried warm popcorn. Maple gels and microplane toasted pecans finish this simple dessert. The curry really lifts the dish and the popcorn add contrasts in texture and temperature. Really fragrant young corn shoots are an added garnish and we are happy with this dish so far. Lots to do though before this is the finished article, we have just got to keep refining our work.
3 comments:
That looks too good mate!
Love that plate.. lovely photo too... I'm trying to imagine how you squeeze the flavor out of popcorn to infuse the cream????
Cheers Craig, hope you are well matey. Got some cool stuff happening this year so we will keep ya posted.
Deana - thanks again, the cream was actually infused with fresh sweetcorn and then thickened. The popcorn was a textural garnish and the ice cream was made using a plain base, cooked popcorn and a pac-o-jet to pulverize.
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