This sweet corn cream is a perfect way to end a meal.
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ingredients
Sweet Corn Cream
Crumble
Caramelized Fruit
directions
Tip: you can also use pitted stone fruit such as peaches, plums or apricots instead of figs.
Heat oven to 350°F
Add coconut milk, stripped cobs, sugar, salt, vanilla bean pod and seeds and lime leaves to a wide saucepan. Bring the milk to a low boil, then turn the heat off and cover the saucepan. Let the milk and corn cobs steep for 20 minutes.
Strain the corn cobs, leaves and vanilla pod from the milk and discard. Add the corn kernels and blend with an immersion blender until smooth. Strain back into the pot and place over medium heat. Return to a simmer.
Stir the cornstarch with a couple of tablespoons of water to make a slurry. Add this mixture to the simmering milk mixture until thickened, stirring constantly. Remove from the heat and stir in the butter to melt. Transfer to a bowl to cool, cover the surface with plastic wrap and let cool to room temperature before transferring to the fridge to cool completely, preferably overnight.
Whisk together the almond meal, flour, brown sugar, cinnamon, cardamom, nutmeg and salt in a large bowl. Add the butter and mix together, pinching the butter into pea-sized pieces. Spread the mixture in an even layer onto a parchment-lined baking sheet.
Bake for 10 minutes; stir the crumble and return to the oven to bake for an additional 10 minutes, until golden brown.
Heat a large stainless steel saute pan over medium-high heat. Lay the figs, cut-side down, onto the pan. Allow the fruit to caramelize, for about 5 minutes, checking frequently. Once caramelized, add the butter to the pan and sprinkle in the sugar, stirring to melt. Add a bit of water, if needed to thin the mixture to form a pan sauce. Stir in a pinch of salt.
When ready to serve, spoon some sweet corn cream into serving dishes. Sprinkle with crumble and spoon over with the caramelized fruit and pan sauce.