Sweetcorn sauce with spinach ice cream and blood orange
Serves 4 persons
Spinach Ice Cream
- 3 egg yolks
- 20 g caster sugar
- 38 ml milk
- 100 g chopped spinach (defrosted, frozen)
- 250 g full-fat fresh cheese (quark or similar)
- 3 egg whites + 1 tsp icing sugar (whipped to stiff peaks)
Prepare a classic custard (crème anglaise) by whisking the egg yolks and sugar until pale and airy. Gently stir in the warm milk and cook on low heat until thickened. Strain and cool. Stir in the spinach purée. Fold in the fresh cheese and whipped egg whites. Pour into a shallow dish and freeze until set.
Sweetcorn Sauce
- 80 g sweetcorn
- A dash of vegetable cooking juice or water
- Rapeseed oil
Blend ¾ of the sweetcorn with a splash of rapeseed oil and a few drops of juice or water until smooth.
Vegetables & Fruit
- 2 cooked red beets, cut into batons (5 × 1 cm)
- 4 blood oranges, segmented à vif (with membrane removed)
Add the orange segments to the beet batons. Squeeze the remaining orange membranes by hand over the dish to extract extra juice.
To Finish
Arrange the beet and blood orange salad with a touch of the juice on each plate. Top with a quenelle of spinach ice cream, a few sweetcorn kernels, and finish with a spoonful of sweetcorn sauce.
TIP!
Corn is a versatile vegetable that plays a central role in many American and Latin cultures, appearing in dishes ranging from roasted corn to pancakes and purées. In Europe too, we’ve come to appreciate its sweet, nutty flavour — not only popped, but also in salads, blinis, mashed potato or even ice cream.
Used culinary technique:
