Mini-Corn Cob Cous-Cous with Avocado Pear

By corlear

Ingredients

• For the avocado slices:
• 2 avocado (101/2 oz)
• For the corn on the cob cous-cous:
• 1 lb mini corn on the cob
• For the coriander dressing:
• 23/4 oz fresh coriander
• 2/3 oz fresh parsley
• 1/2 tbsp garlic virgin olive oil
• 12 tbsp 0.4º olive oil
• salt
• For the chili water:
• 1/3 cup water
• 1 tsp chili
• For the chili gelatin:
• 1/3 cup chili water (see previous step)
• pinch powdered agar-agar
• 1 sheet gelatin (previously rehydrated in cold water)
• For the passion fruit reduction:
• 1/3 cup passion fruit juice
• 13/4 tbsp glucose
• To finish:
• 1 Greek yogurt
• Maldon salt
• 0.4 º olive oil
• 1/3 tbsp butter
• salt

Details

Servings 4

Preparation

Step 1

For the avocado slices:
1. Use a potato peeler to peel the avocados. Cut them into slices that should be 1/20" thick and 2¼" long.
2. Place the slices on a 2 x 4" piece of waxed paper, brushed with olive oil, in parallel lines. They should be ¼" over the edges and should not overlap.
3. Trim the avocado to the size of the paper.

For the corn on the cob cous-cous:
1. Use a mandolin with a knife to cut the corn on the cobs to 1/10" thick.
2. You will get 5½ oz of corn that will look like a corn cous-cous and the cob which should be thrown away.

For the coriander dressing:
1. Blend the herbs with the two oils in a food processor and season with salt.
2. Use the back of a spoon to press the mixture through a sieve and obtain as much pulp as possible and keep on one side.

For the chili water:
1. Bring the water to the boil.
2. Dice the chili and add the water.
3. Remove from the heat, cover and leave to infuse for 10 minutes. Sieve.

For the chili gelatin:
1. Mix the seasoned chili water and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Add the sheet of gelatin and stir.
4. Pour a 1/5" thick layer into a plastic dish.
5. Leave to set in the fridge for 3 hours.
6. Cut into 1/5" cubes.

For the passion fruit reduction:
1. Reduce all the ingredients together.
2. Reduce over a low heat until the mixture has the consistency of liquid caramel.

Final Steps & Preparation:
1. Use the Greek yogurt to draw a 4" long oval on one side of a long plate.
2. Fill the inside of the oval with the coriander dressing. Alternate one drop of passion fruit reduction and one chili gelatin cube twice on top of the coriander dressing.
3. Sweat the corn in 0.4º olive oil. Remove from the heat and add the butter to give a creamy consistency. Season with salt.
4. Arrange the corn on the dish, which should in parallel to the coriander dressing and the same length as the avocado.
5. Cover the corn with the avocado leaving the clingfilm on the outside.
6. Remove the clingfilm and heat in the salamandra for 6 seconds.
7. Sprinkle a little Maldon salt over the avocado.