Corn Cake

PASTRY

Jan 28

Fennel Custard, Raspberry Madeira Sauce, Olive Oil, Fennel Fronds, and Sea Salt

Pastry Chef Annie Coleman of Tail Up Goat | Washington, D.C.
Yield: 30 servings

INGREDIENTS:

Roasted Fennel Custard:
1 liter milk
100 grams fennel stems, dry-roasted until almost burnt
363 grams sugar
9 grams salt
1 grams xanthan gum (optional)
375 grams egg yolks
½ liter cream, cold

Corn Cake:
Oil for greasing
578 grams all-purpose flour
204 grams corn flour
5 grams salt
7 grams baking soda
16 grams baking powder
596 grams brown butter, cooled to room temperature
720 grams sugar
147 grams whole eggs, room temperature
62 grams egg whites, room temperature
8 grams vanilla extract
333 grams buttermilk

Raspberry Madeira Sauce:
1 cup raspberries
¼ teaspoon apple pectin
1 cup Madeira
1 cup sugar

Cornmeal Crumble:
160 grams fine-ground cornmeal
50 grams corn flour
120 grams sugar
150 grams butter, cold

To Assemble and Serve:
Yield: 1 serving
Fennel fronds
Olive oil
Salt

METHOD:

For the Roasted Fennel Custard:
In a large pot, combine milk, roasted fennel stems, and 100 grams sugar. Bring to a boil. In a separate bowl, whisk together salt, xanthan, and remaining sugar. Whisk in egg yolks. Slowly temper with the hot milk mixture. Transfer back to the pot and cook over medium-low heat, continuously stirring and scraping the bottom of the pot with a large spatula. Once the mixture reaches 175°F or is thick enough to coat the back of the spatula, remove from heat and immediately add cold cream. Pass through a fine mesh strainer to remove fennel and any egg yolk that may have curdled. Refrigerate 8 hours (or overnight). Transfer mixture to an ice cream machine and process according to manufacturer’s instructions. Reserve in freezer.

For the Corn Cake:
Heat oven to 325°F. Grease and parchment-line the bottoms of eight 6-inch cake pans. In a large mixing bowl, combine flours, salt, baking soda, and baking powder. Stir to combine then sift. Set aside. In a stand mixer fitted with a whisk attachment, combine brown butter and sugar. Beat until light and fluffy. Slowly add egg, egg whites, and vanilla. Mix until just smooth. Using a spatula, scrape down the sides of the bowl. Add the dry ingredients in two additions. Scrape down the sides of the bowl then, with the mixer on low speed, stream in buttermilk. Portion batter into prepared cake pans. Bake 25 to 30 minutes. Let cool to room temperature.

For the Raspberry Madeira Sauce:
In a small bowl, whisk together raspberries and apple pectin. Transfer raspberries to a medium-sized saucepan and stir in Madeira and sugar. Set over medium heat and bring to a boil. Continue to boil until the raspberries have begun to break apart and become syrupy. Remove from heat and chill to room temperature.

For the Cornmeal Crumble:
Heat oven to 350°F. In a food processor, combine all ingredients. Process just enough to break up the butter into pea-sized pieces. Transfer crumble to a medium-sized mixing bowl and sprinkle with 20 grams water. Toss to mix. Spread crumble out on parchment or a silicone baking mat. Bake 15 minutes or until golden brown, breaking up clumps with a metal spoon every 5 minutes. Let cool.

To Assemble and Serve:
Place 1 slice Corn Cake onto a serving plate and top with a spoonful of Raspberry Madeira sauce. Add a scoop of Roasted Fennel Ice Cream next to the Corn Cake and garnish with fennel fronds. Drizzle everything with olive oil and finish with a sprinkle of salt.

Similar Recipes