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1
Make the meringues Preheat the oven to 450.
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2
Spread the husks on a large baking sheet; bake for 8 to 10 minutes, until lightly browned.
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3
Reduce the oven temperature to 200.
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4
Break the husks into small pieces.
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5
Transfer to a spice grinder in batches and grind to a powder.
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6
Sift the husk powder through a fine sieve.
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7
In a stand mixer fitted with the whisk, beat the egg whites until soft peaks form.
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8
With the mixer on, gradually beat in the sugar until medium peaks form.
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9
Add 2 1/2 tablespoons of the husk powder; beat at medium-high speed until stiff.
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10
Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip.
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11
Pipe four 3-inch rounds of meringue onto a parchment paperlined baking sheet.
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12
Bake for about 1 hour and 10 minutes, until the meringues are set and sound hollow when lightly tapped on the bottom.
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13
Let cool completely, at least 2 hours.
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14
Meanwhile, make the mousse In a skillet, combine the corn, sugar, salt and 3/4 cup of the cream and bring just to a boil.
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15
Simmer over moderate heat, stirring, until the corn is tender, 5 minutes.
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16
Transfer to a blender and puree until smooth.
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17
Strain the puree through a fine sieve, pressing on the solids.
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18
Let cool completely, then whisk in the mascarpone.
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19
In a bowl, beat the remaining 1/4 cup of cream until stiff.
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20
Fold into the corn mixture until no streaks remain.
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21
Transfer the meringues to plates and gently crack open with a table knife.
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22
Spoon the corn mousse into the meringues and sprinkle with the remaining husk powder.
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23
Serve right away.
