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1
Make the corn pudding: slice the kernels off the cobs with a knife into a bowl.
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2
Scrape the length of the cobs with the knife to collect the ''milk'' remaining on them.
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3
Pass the liquid and kernels through a juicer.
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4
Place the corn juice in a nonreactive saucepan and slowly heat it up, stirring frequently.
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5
As it gets close to a simmer, season with a pinch of salt.
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6
The juice will begin to thicken like custard because of the natural cornstarch.
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7
Continue to stir until it completely thickens, then remove from the heat, strain and cool.
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8
Cover the top with a piece of plastic wrap so it does not form a skin.
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9
Refrigerate.
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10
Make the tomato jelly: roughly chop the tomatoes and place in a bowl.
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11
Tear 1 cup of the basil leaves.
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12
Mix the basil with tomatoes and season generously with salt.
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13
Pass through a juicer or puree in a blender.
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14
(You might have to do this in batches.)
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15
Pour the juice or puree into a nonreactive bowl lined with a kitchen towel or several layers of cheesecloth.
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16
Gather up the corners of the towel and tie with string.
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17
String the bag up carefully to the bottom of a shelf in the refrigerator so it hangs over the bowl and allows the tomato water to drip slowly into the bowl.
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18
(Do not squeeze the cloth.)
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19
Drain for 6 hours.
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20
Taste the water and adjust the seasoning with salt.
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21
Ladle out 3 cups of the tomato water into another bowl.
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22
Place 1 cup of the remaining tomato water in a saucepan and add the gelatin; let stand 10 minutes, until completely soft.
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23
Slowly heat this mixture, stirring constantly, until the gelatin is dissolved.
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24
Stir the gelatin mixture into the remaining tomato water, cover and return to the refrigerator to set overnight.
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25
Make the basil oil: place the remaining cup of basil leaves in a strainer and blanch in a saucepan of boiling salted water for 10 seconds.
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26
Plunge the basil into ice water to chill completely.
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27
Remove and squeeze out the water.
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28
Slice the basil thinly and then place in a blender and turn on a low speed.
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29
Slowly drizzle in the olive oil and blend for 2 minutes.
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30
Pour the basil oil into a strainer lined with a kitchen towel and allow to drain a clear, emerald oil.
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31
Refrigerate.
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32
To assemble the salad, have ready 6 martini glasses.
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33
Spoon 2 tablespoons of corn pudding into the bottom of the glass so it fills approximately 1 1/2 inches of the bottom.
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34
Spoon on top 1 tablespoon of the basil oil.
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35
Next, gently spoon on a layer of the tomato jelly about the same thickness as the pudding.
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36
Season with a grind of pepper.
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37
Garnish with a basil sprig.
