- 4
Ingredients
- For the corn sorbet:
- 2 tin corn niblets (10 1/2 oz)
- salt
- For the fried corn croquant:
- 1 3/4 oz fondant
- 1 oz glucose
- 2 oz fried corn
- 3/4 oz Isomalt
- For the honey pork juices:
- 2.2 lb pork ribs
- 1/2 cup white wine
- 1 cup water
- 1/2 cup sunflower oil
- 1/3 cup honey
- freshly ground black pepper
- salt
- cornflour
- For the charcoal oil:
- 6.6 lb holm oak wood
- 2 cups sunflower oil
- For the pork and charcoal sauce:
- 1/2 cup honey pork juices (see previous step)
- 1/2 cup charcoal oil (see previous step)
- For the yogurt cream:
- 1 tsp Greek yogurt
- To finish:
- diced fried corn
- Maldon salt
Preparation
Step 1
For the corn sorbet:
1. Liquefy the corn with its juice. Liquefy the solid part twice more.
2. Sieve the corn cream and season with salt.
3. Process the cream in the sorbet maker and place in an icing bag.
For the fried corn croquant:
1. Grind the fried corn in the food processor.
2. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt.
3. Continue heating the mixture over a medium heat until the thermometer reads325ºF.
4. Remove from the heat and add the fried corn powder. Stir energetically.
5. Spread the mixture ½" or ¾" thick over a piece of greaseproof paper.
6. When it is sufficiently cool, cut it into 2" x 2" slices and put to one side until you are ready to use it.
7. Place a square between 2 Silpat liners and bake at 325ºF.
8. Leave in the oven for 5 minutes until the croquant has dissolved and use a rolling pin to roll it out into 1/20" sheets.
9. Transfer on to greaseproof paper and cut it into 1 ¾" x 3" rectangles while still hot.
For the honey pork juices:
1. Cut up the ribs and season with pepper. Sprinkle with oil and roast at 400ºF in the oven.
2. Once the meat is roasted, pour off any excess fat and deglaze with the wine.
3. Reduce the wine and add the honey. caramelize for 2 minutes.
4. Add 1 cup of water and simmer in a pan for at least 30 minutes. Skim off any fat, strain and reduce.
5. Thicken slightly with corn flour and season with salt.
For the charcoal oil:
1. Burn the wood until all that is left are the embers.
2. Put the oil in a metal dish and plunge it into the embers.
3. Leave to infuse for at least 4 hours.
For the pork and charcoal sauce:
1. Mix both ingredients together to make a split sauce.
For the yogurt cream:
1. Beat the yogurt to get rid of any lumps.
Final Steps & Preparation:
1. Use a icing bag and a ¾" nozzle to pipe the sorbet into a 3" long tube in the center of the dish.
2. Place the croquant rectangle on top of the sorbet and heat gently with a blow pipe so that the croquant moulds round the sorbet.
3. Sprinkle diced fried corn and Maldon salt on top of the croquant.
4. Drizzle a circle of Greek yogurt on one side of the sorbet.
5. Drizzle the pork sauce and hot charcoal oil around the sorbet.