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Sweetcorn Custard

Sweetcorn Custard

Since she pioneered tasting menus in this country in 2004, renowned chef Margot Janse has continued to challenge the tastebuds of diners at The Tasting Room at Le Quartier Français in Franschhoek. Try her Sweetcorn Custard, Black Pepper Meringue and Hibiscus-pickled Kohlrabi.

Sweetcorn Custard

Renowned chef Margot Janse challenges the tastebuds at The Tasting Room. Try her Sweetcorn Custard, Black Pepper Meringue and Hibiscus-pickled Kohlrabi. Food and Wine Sweetcorn Custard European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Sweetcorn Custard
  • 8 cobs sweetcorn, kernels only,
  • juiced in vegetable juicer (800ml)
  • 200g vegetable stock
  • 8 egg yolks
  • microgreens for garnish
  • Meringue
  • 5g egg-white powder
  • l ½ tsp sherry vinegar
  • 35g liquid glucose
  • salt and pepper
  • Hibiscus-pickled Kohlrabi
  • 1 teabag hibiscus tea
  • 50ml white-wine vinegar
  • 100ml water
  • 50ml sugar
  • 1 kohlrabi, thinly sliced into matchsticks
  • salt and pepper

Instructions

  1. For the sweetcorn custard, mix all the ingredients and pass through a fine strainer. Pour 200ml portions into jars/bowls used for serving, and place in a bain-marie with a thin cloth at the bottom. Cover with plastic wrap and bake at 120°C for 40 minutes, or until just set. Remove from the water and place in the fridge to cool, until ready to serve. Take out moments before serving and serve at room temperature.
  2. To make the meringue, whisk the egg-white powder and water until light and fluffy (stiff peaks). Add vinegar, glucose, and a pinch of salt and black pepper and whisk for a few moments more. Spoon small amounts onto greaseproof (silicone) mats and leave to dry in an 80°C oven for 2 hours until crispy.
  3. To make the hibiscus-pickled kohlrabi, bring water, vinegar, sugar, salt and hibiscus teabag to a boil. Strain, leave to cool and add the kohlrabi. Leave for 30 minutes to pickle.
  4. To serve scatter the meringues and kolhrabi on top of the custard. Garnish with some microgreens.

Wine suggestion: Cedarberg Bukettraube 2015

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