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Procedure

 
Sweat the fragrant garnish in butter; season. Add the corn to the both and cream; sauté; once cooked, liquidise and finely sieve.
Put on a flame, add gelling agent, activate and season to taste. Place in moulds to set.
Use as base for the quenelle tamale. Decorate with red cloverleaf and powdered milk.

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Procedure

 
Sweat the fragrant garnish in butter; season. Add the corn to the both and cream; sauté; once cooked, liquidise and finely sieve.
Put on a flame, add gelling agent, activate and season to taste. Place in moulds to set.
Use as base for the quenelle tamale. Decorate with red cloverleaf and powdered milk.

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Ingredients 4 persons
  • INGREDIENTS
  • 1 kg yellow corn kernels
  • 100 g shallots
  • 150 g leeks
  • 150 g onions
  • 250 g single cream
  • 400 cm3 clear chicken broth
  • 15 g agar
  • 12 g seasoning
  • 50 g butter
  • SEASONING
  • 100 g sea salt
  • 2 g mace
  • 4 g white pepper
  • 3 g cayenne pepper
  • 1 g coriander.
Recipes. The Cook & Chef Institute