Sweet Corn Emulsion

Submitted by Jason D.

"Recipe from a great chef that I have worked with. We serve it with crabcakes."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 2 quarts

ingredients

• 2 liters heavy cream
• 1⁄2 yellow onion, julienne
• 3 garlic cloves, rough chopped
• 1⁄4 ounce saffron thread
• 4 teaspoons chicken base
• 7 ears corn
• 1 pinch cayenne pepper
• salt
• white pepper
• 1 ounce vegetable oil

directions

1. Remove corn from cobbs.
2. Place corn and onion into a heavy bottom pot and with oil and cook on medium heat for about 10 minutes.
3. Add the garlic and cook for 5 more minutes.
4. Add the heavy cream and bring to a simmer. Cook 10 more minutes.
5. Add the chicken base and stir until dissolved.
6. Strain through a chinois or cheesecloth.
7. Add saffron, salt, pepper and cayenne.