Sweet Corn and Blueberry Trifles | Saveur

Name: Sweet Corn and Blueberry Trifles | Saveur
Ingredients: 1 ⁄ 4 cup freeze-dried corn kernels, preferably Just Corn; 1 tbsp. powdered gelatin; 2 cups milk; 2 ears sweet corn, husks and kernels removed and reserved; 1 tsp. kosher salt; 1 ⁄ 3 cup sugar; 6 egg yolks; 1 cup heavy cream; 1 ⁄ 4 cup flour; 3 tbsp. freeze-dried corn kernels; 2 tbsp. corn flour; 2 tbsp. sugar; 1 ⁄ 4 tsp. kosher salt; 1 ⁄ 8 tsp. baking powder; 1 ⁄ 4 cup unsalted butter, cut into 1" cubes and chilled; Blueberry Compote , for serving

www.saveur.com

Layers of sweet corn pastry cream alternate with an herb-infused blueberry compote and a buttery shortbread crumble in a summery spin on the classic trifle.

View Original

Share this recipe:

Ingredients

1⁄4 cup freeze-dried corn kernels, preferably Just Corn
1 tbsp. powdered gelatin
2 cups milk
2 ears sweet corn, husks and kernels removed and reserved
1 tsp. kosher salt
1⁄3 cup sugar
6 egg yolks
1 cup heavy cream
1⁄4 cup flour
3 tbsp. freeze-dried corn kernels
2 tbsp. corn flour
2 tbsp. sugar
1⁄4 tsp. kosher salt
1⁄8 tsp. baking powder
1⁄4 cup unsalted butter, cut into 1" cubes and chilled
<a href="https://www.saveur.com/blueberry-compote-recipe/">Blueberry Compote</a>, for serving