Sweet Corn Glass Chips with Tomato Foam
Transparent glass chips with an intense flavor of sweet corn paired with a light tomato water foam. The sweet corn glass chips are made with sweet corn consommé and kuzu starch dehydrated for several hours and then lightly fried in olive oil. The tomato foam is made with tomato water and gelatin in an ISI Whip.
The sweet corn glass chips are served on a beautiful Hana Big Stone plate from the Montgatina collection. You can get these designer plates and others from the Montgatina collection with a 10% discount using code “cim” here.
Ingredients for Sweet Corn Consommé
- 4 corncobs (kernels removed)
- 10 peppercorns
- 2 stems fresh thyme
- 3 quarts of water
- 14 g gelatin powder (for 2 cups of sweet corn broth)
Ingredients for Glass Chips
- Sweet corn consommé
- 10% of Kuzu starch (10 g per 100 g of consommé)
Ingredients for Tomato Foam
- 1 kg (2.2 lb) tomatoes scraps and pulp
- 4 g Kosher salt
- 4 g gelatin powder
- Crushed peppercorn
Sweet Corn Consommé
1- In a large pot, put the water, corncobs, peppercorns and thyme. Bring to boil and reduce heat to medium and simmer for 2 or 3 hours until you have about 2 cups of stock left. Reserve the liquid.
2- Sprinkle the gelatin powder over half of the cold liquid and let it hydrate for 1 minute. Then boil the rest of the liquid and add it to the cold liquid with gelatin and mix.
3- Place the stock with gelatin content in the freezer using a flat container so the depth of the liquid is about 2 or 3 cm (1 inch).
4- After a few hours, once the liquid is jellified but not hard frozen, remove the container from the freezer, cut the gel in small 2 or 3 cm (1 inch) cubes and place in slightly larger container or tray so the gel squares are not completely touching each other. This is just so you can later easily break the frozen liquid into smaller pieces and conveniently place them in the strainer.
5- Place the gel cubes in the freezer and wait until they are completely frozen. This may take between 12 to 24 hours depending on your freezer and size of the cubes.
6- Line a large fine strainer with cheese cloth and place on a container that can hold the volume of consommé you are preparing without touching the bottom of the strainer.
7- Place the frozen gelatin-containing stock in the strainer and let it thaw in the fridge. This process may take about two days.
8- Collect the resulting consommé and discard the gelatin, fat and larger particles left in the strainer.
9-Season with salt.
1- In a small pot, heat the sweet corn consommé and 10% of kuzu by weight (10g Kuzu per 100g consommé) over medium heat stirring constantly until it starts boiling. Let it boil for 30 seconds and remove from heat.
2- Pass the mix through a fine sieve and pour it into a decorating bag.
3- Wait for 2 minutes to let it cool down.
4- Place stencil with triangles or desired shape over non-stick sheet. It is helpful to stick it with scotch tape to the countertop to keep it in place.
5- Pour some mix on the mat and spread it with an offset spatula creating a thin layer of about 0.3 cm.
6- Remove the stencil and place the mat in the dehydrator for 6 hours at 50 °C (122 °F).
7- Carefully remove the chips from the mat and flip them. Dehydrate for 18 hours at 50 °C (122 °F). The chip edges tend to bend upwards but don’t worry, they’ll flatten again when frying.
8- In a small pan, heat olive oil at 150 C° (300 °F) and fry each chip for just a few seconds. Using two spatulas, remove the chip from the oil, place it over a paper towel and spread any rolled edges before it gets cold and hardens.
9- Once the sweet corn glass chips are cold, store them in a sealed container in a dry and cool place.
1- Cover a large bowl with cheesecloth.
2- Add salt to tomato scraps and crush them with your hands.
3- Place the crushed tomato in bowl with cheesecloth, create a bag and tie it.
4- Place the cheesecloth bag with tomato hanging above a bowl or place it in a strainer above a bowl. Let the tomato water collect overnight.
5- Strain tomato water through a coffee filter.
1- Sprinkle the gelatin powder over 125 g of the tomato water and let it hydrate for 1 minute. Then boil another 125 g of tomato water and add it to the cold liquid with gelatin and mix.
2- Pour mixture into ISI Whip with straight nozzle, screw 1 cream charger (2 if using 1L ISI Whip) and shake vigorously after each one.
3- Place ISI Whip in ice water and shake frequently.
Assemble and Serve
1- On a Hana Big Stone plate, place 3 sweet corn glass chips.
2- Pump a dollop of tomato foam on one end of the plate.
3- Sprinkle the foam with crushed peppercorns.