Corn Cream

1. 1

   In a medium saucepan over low heat, warm the cream. Add the corn cob, bring to a boil, and remove from the heat. Let the milk infuse on your countertop for 1 hour.

2. 2

   Strain the mixture through a chinois or fine-mesh strainer into a clean bowl and refrigerate until chilled, about 1 hour. Meantime, place an empty mixing bowl in the freezer until it is very cold.

3. 3

   Transfer the cold corn cream to the cold mixing bowl, add the powdered sugar and salt, and whisk until fluffy.

* Per serving · 4 servings · Values may vary.

No additional tips available.