RICHMOND, Va – Megan Fitzroy Phelan the co-owner of Longoven stopped by our kitchen to demonstrate a stoned fruit dessert with a corn cake crumble and corn ice cream.
Longoven started as a pop-up and is now a stand alone restaurant in Scott’s Addition. You can find out more at http://longovenrva.com/
Stone Fruit and Corn Dessert
114 g peach puree (or any stone fruit)
35 g sugar
1 sheet gelatin
114 g cream
Place the gelatin sheet in ice water and let soften for 5 minutes. In a small pot, heat the puree with the sugar just until the sugar dissolves. Add the bloomed gelatin and stir until dissolved completely.
In a separate bowl, whip the cream to soft peaks. Fold in the puree mixture and chill until set.
Corn Ice Cream
For the Corn Milk:
600 g whole milk
200 g heavy cream
6 corn cobs (kernels scraped and reserved for alternate use)
fresh kernels of 2 cobs
Place all of the ingredients together in a large pot and bring to a boil. Continue to simmer for 30 minutes. Chill all together overnight. Strain the mixture and reweigh.
For the Ice Cream:
400 g corn milk (above recipe)
50 g glucose syrup (or corn syrup)
70 g sugar
70 g whole egg
20 g dry milk powder
Combine the corn milk and glucose syrup in a pot and bring to a simmer. In a small bowl, whisk together the sugar, egg, milk powder and salt. Slowly whisk in the heated milk mixture into the yolk mixture, then return it all back to the pot and cook until thickened, stirring constantly. Once it is thickened, remove from heat, strain and chill for at least four hours or overnight. Spin in an ice cream machine and freeze until ready to serve.
104 g butter
40 g sugar
10 g honey
112 g eggs (2 whole eggs)
104 g corn powder (made from dehydrating fresh corn and grinding to a fine powder)
52 g flour
6 g baking powder
5 g salt
20 g olive oil
16 g lemon juice
28 g buttermilk
Cream the butter, sugar and honey until light and fluffy. Add the eggs. Combine flour, corn powder, baking powder and salt; whisk together. Add dry ingredients to the butter mixture. Scrape the bowl. Combine olive oil, lemon juice and buttermilk. Add the wet mixture to the butter mixture and blend thoroughly.
Divide batter between 6-7 well greased muffin tins. Bake at 350 degrees F until deep golden brown on top and the center springs back to the touch.
Tarragon Infused Fruit
Peaches, Plums and/or Nectarines
Simple syrup (equal parts sugar and water)
Tarragon to taste
Slice some fruit into thing segments. Keep some fruit in halves, after removing the pit.
Heat the simple sugar with the tarragon to a low simmer. Pour over sliced fruit and chill. Let fruit sit in simple syrup until ready to use.
Stone Fruit Juice
Peaches, Plums, and/or Nectarines
Lemon juice (or citric acid)
Juice any combination of stone fruits in juicing machine. Add a pinch of lemon juice or citric acid to help keep the color. Chill until ready to serve.
Warm the halved fruit pieces up by placing under the broiler, sautéing in a pan or by grilling (my personal favorite!).
Break the corn cakes up to a light crumbly texture. Place some in a shallow bowl. Spoon two tablespoons or so of peach mousse onto the bowl next to the corn cake crumbs. Place slices of stone fruit around the plate. Next, place the warmed fruit
halve on top of the peach mousse. Pour some stone fruit juice down into the base of the bowl. Scoop a good size serving of corn ice cream and place that on top of the corn cake crumbs. Lastly, garnish with tarragon leaves.