Great Food A Millennial Perspective: Cornography

Corn sorbet and classic madeleines was my last experiment. While working with these two things I came up with a few different plating options. Each was very different and I ended up with many great ideas for the future.

The idea for the corn sorbet came from Michael Laiskonis and his workbook site but the classic madeleines recipe came out of the famous Larousse Gastronomique. Once the components of a dish are made then I get to come up with the different plating options, which is always interesting.

Both the corn sorbet and the madeleines turned out nicely. The sorbet was slightly lighter than my previous experiment with balsamic vinegar ice cream but that is expected. The sorbet had an interesting flavor to it. The sweetness of the corn came through nicely but I think I lost a lot of the flavor straining it, but it is a necessary process.

The madeleines were perfect, moist and cakey in the interior and somewhat crisp on the exterior. The first madeleines I buttered the molds like stated in the recipe and the edges of the madeleines were golden brown in color, but I only baked them for fifteen minutes instead of the recommended twenty-five minutes.

The first presentation was quite simple, a quenelle scoop of corn sorbet, a madeleine and a single blackberry. After this, I experimented with making an ice cream sandwich of sorts and it turned out better than I had imagined.

During this experiment I got to experience making madeleines and I started to compare the similarities between making sorbets and ice creams. Hopefully throughout the summer I continue to perfect my ice cream and sorbet making skills.

Recipe

Classic Madeleines

Melt 100g (4 oz, ½ cup) butter without allowing it to become hot. Butter a tray of madeleine moulds with 20g (3/4 oz, 1 ½ tablespoons) butter. Put the juice of half a lemon in a bowl with a pinch of salt, 125g (4 ½ oz, scant 2/3 cup) caster (superfine) sugar, 3 eggs, and an extra egg yolk. Mix well together with a wooden spatula and then sprinkle in 125g (4 ½ oz, scant 1 ¼ cups) sifted flour and mix till the mixture is smooth; finally add the melted butter. Spoon the mixture into the moulds but do not fill more than two-thirds full. Bake in the oven at 180 C (350 F, gas 4) for about 15 minutes. Turn out the madeleines and leave to cool on a wire tray. Before serving, sprinkle with confectioners’ sugar.

Churning in the ice cream maker