This delicious chantilly is perfect just by itself or over fruit or cake, topped with nuts or popcorn, with a dessert sauce, etc. The possiblites are endless!
Categories
Recipe by
Jacob Schroeder
Ingredients
- 250g Fresh Corn Juice (Chef Jacob using a juicing machine for this. He has a Breville Juice Fountain.)
- 80g White Chocolate
- 28g Butter
- TT salt (optional)
- TT Vanilla (optional)
- 230g Heavy Whipping cream
Featured Iowa Ingredients
Directions
- In a sauce pan over medium high heat, bring the corn juice to a boil while constantly scraping the bottom and sides of the pan with a rubber spatula. When the juice comes to a boil, reduce the heat to medium and continue to scrape the bottom and sides of the pan with the spatula while the corn juice simmers for 30 seconds.
- Remove the pan from the heat, add the white chocolate and butter and stir until the white chocolate and butter are melted and incorporated, return to medium heat if necessary to get the white chocolate to melt
- Transfer the corn “curd” to a bowl and place in the fridge to cool completely, alternatively cool it over an ice bath
- In a separate bowl, whip the heavy whipping cream to stiff peaks, fold the corn curd into the whipped cream and serve as desired
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