Custard
- 1kg sweetcorn stock
- 1kg infused cream
- 550g whole egg
- 150g egg white
Sweetcorn Chawanmushi
Johnnie Crowe
18th October 2024
Sweetcorn Chawanmushi
120 min
Seasonal dish at Michelin-starred Restaurant St Barts
Ingredients
Infused cream
- 1.2kg whipping cream
- 7 crushed garlic cloves
- 6 sprigs of thyme
- 100g LOTH cheese rinds
- 50 black peppercorns
- 400g roasted tinned sweetcorn
Shallot mix
- 600g finely diced shallots
- 6 garlic cloves (microplaned)
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne
- salt (to season)
Stock
- 1.5kg tinned corn
- 600g shallot
- 8 cloves of garlic
- 1/2 tsp turmeric
- 4 sprigs of thyme
- 1 bottle of cider
- 5l water
Sweetcorn butter
- 1kg soft butter
- 250g soft smoked butter
- 200g shallot mix
- 100g sweetcorn powder
- 100g Miso
Method
Custard
Combine all together
Steam for 13 minutes at 90C
Infused cream
Roast the sweetcorn, until brown
Sweat the garlic with the thyme
Add the cream and then add everything all together
Bring to a simmer and then leave to infuse for 30 minutes
Strain through chinois
Shallot mix
Add the shallot, spices, garlic and plenty of veg oil
Sweat on a low heat until cooked without colour
Stock
Sweat the shallot and garlic
Add the cider
Reduce by half
Add the corn and the thyme
Add the water and cook out for 20 minutes
Blend all the ingredients
Pass through a chinois
Do not push through with a ladle, strain like you would stock
Brown butter
Use Lincolnshire poacher butter and whisk constantly until you have light brown butter solids, then once cooled slightly strain off the clarified butter until you have mainly the brown butter
solids use this to top the porridge
Sweetcorn butter
Combine all in the kitchen aid
Sweetcorn porridge mix
As a base, use a good quality cider vinegar
Emulsify your butter into this
Add the BBQ corn
Finish with Lord of the Hundreds cheese
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