Sweet Corn and Blueberry Trifles
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.
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Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Ramekin
- Glass
- Oven
- Stove
- Measuring cup
- Measuring spoon
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
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