MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sweet Corn & Blueberry Trifles
Categories: Vegetables, Dairy, Fruits, Breads, Desserts
     Yield: 12 servings

MMMMM---------------------CORN PASTRY CREAM--------------------------
   1/4 c  Freeze-dried corn kernels
     1 tb Powdered gelatin
     2 c  Milk
     2    Ears sweet corn; husks &
          - kernels removed and
          - reserved
     1 ts Kosher salt
   1/3 c  Sugar
     6    Egg yolks
     1 c  Heavy cream

MMMMM----------------CORN SHORTBREAD CRUMBLE & AS---------------------
   1/4 c  Flour
     3 tb Freeze-dried corn kernels
     2 tb Corn flour
     2 tb Sugar
   1/4 ts Kosher salt
   1/8 ts Baking powder
   1/4 c  Unsalted butter; in 1" cubes
          - and chilled
          Blueberry Compote; for
          - serving

 MAKE THE PASTRY CREAM: Pulse dried corn kernels in a
 mini food processor until coarsely ground; set aside.
 Combine gelatin and 1/4 cup cold water in a bowl and let
 sit until softened, about 5 minutes; set aside. Combine
 milk with corn husks and kernels in a 4-qt saucepan.
 Bring to a simmer over medium heat; remove from heat and
 steep 30 minutes. Remove and discard husks. Transfer
 milk mixture to a blender and puree until smooth. Strain
 milk mixture, discarding solids, and return to saucepan
 along with the dried corn kernels, and salt. Return to a
 simmer over medium heat. Whisk sugar and egg yolks in a
 bowl. Slowly whisk 1/2 cup hot milk mixture into egg
 mixture until smooth, then transfer egg mixture to
 saucepan. Cook, stirring constantly with a wooden spoon,
 until mixture is thick enough to coat the back of the
 spoon, 5-7 minutes. Remove from heat and add gelatin
 mixture, whisking until gelatin is dissolved. Strain
 custard through a fine strainer into a bowl, set over a
 larger bowl of ice water. Cover surface of custard
 directly with plastic wrap; refrigerate until cold. Beat
 cream to soft peaks and gently fold into custard; set
 aside.

 MAKE THE SHORTBREAD CRUMBLE: Set oven to 325 F/165 C.

 Pulse flour, corn kernels, corn flour, sugar, salt, and
 baking powder in a food processor until finely ground.
 Add butter and pulse into pea-size crumbles. Add egg
 yolk; pulse until shortbread mixture comes together.
 Spread on a parchment paper-lined baking sheet. Bake
 until golden brown, about 10 minutes. Let cool
 completely and break into bite-size pieces; set aside.

 ASSEMBLE THE TRIFLES: Layer pastry cream and blueberry
 compote in small glasses or ramekins; top with
 shortbread crumble.

 Recipe by: Yewande Komolafe

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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