Smoked Corn Sorbet with Lemon Toffee and Chocolate

By corlear

Ingredients

• For the toffee sauce:
• 1 1/8 cup sugar
• 1/2 cup single cream (35% fat)
• For the yogurt gelatin:
• 7/8 cup Greek yogurt
• 1/4 sheet gelatin (previously rehydrated in cold water)
• For the chocolate sauce:
• 1 cup water
• 1/2 cup sugar
• 13/4 oz cocoa powder
• 1/4 cup butter
• 13/4 oz cooking chocolate
• 13/4 oz cocoa paste
• For the basic syrup:
• 1 oz sugar
• 1/8 cup water
• For the lemon gelatin:
• 41/4 oz lemon gelatin
• 4 tbsp basic syrup (see previous step)
• 4 tbsp water
• grated skin of 1/2 lemon
• 1 1/2 sheets gelatin (previously rehydrated in cold water)
• For the smoked corn sorbet:
• 2 cups tinned corn
• smoked water
• 3 tbsp glucose for each 2 cups of smoked
• corn (corn and smoked water already mixed)
• To finish:
• 13/4 oz fried corn

Details

Servings 4

Preparation

Step 1

For the toffee sauce:
1. Place the sugar in a pan and heat until you have a dark caramel.
2. Then add the recently boiled cream and leave to cool in the fridge.

For the yogurt gelatin:
1. Heat a small part of the yogurt to 120ºF and dissolve the sheet of gelatin in it.
2. Add the rest of the yogurt, stir until it is all mixed in and keep in the fridge.

For the chocolate sauce:
1. Bring the water, sugar and cocoa powder to the boil.
2. Once it has come to the boil, remove from the heat and add the butter, the cooking chocolate and the cocoa paste.
3. Blend in the Thermomix to get a thin sauce, sieve and keep in the fridge.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the lemon gelatin:
1. Heat the water to 120ºF and dissolve the gelatin in it.
2. Then add the basic syrup and the lemon juice.
3. Leave to set in the fridge for 1 hour and add the grated lemon rind just before
serving.

For the smoked corn sorbet:
1. Blend the tinned corn with its juices to obtain around 2 cups.
2. Then add the smoked water (the strength of the piping hot is not always the same and you should taste it before adding it).
3. Add 3 tbsp of glucose for each 2 cups of corn purée with smoked water.
4. Process in the ice cream maker.

Final Steps & Preparation:
1. Drizzle a spoonful of yogurt on one side of the dish and cross it with a smaller spoonful of toffee.
2. Cross the last line with chocolate sauce. Place a small piece of lemon gelatin with the freshly ground rind and a small pile of fried corn powder in the middle of the three sauces.
3. Place a quenelle of smoked corn sorbet on the lemon gelatin and fried corn.