Corn tamale quenelle with oxalis
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
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.
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.
