Sweet Corn Emulsion

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

• Ready In: 40 mins
• 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.