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Sweetcorn bread with Parmesan ice cream and lemon confit

60 minutes

Sweetcorn bread with Parmesan ice cream and lemon confit

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 60 minutes

Ingredients

850 gf raw sweetcorn kernels cut from the cob
140 g cake flour
1 1/2 t baking powder
55 g soft butter
2 free-range eggs
1 t salt

For the Parmesan ice cream:

120 g Parmesan, grated
190 ml double-thick cream

For the lemon confit:

4 lemons
200 g sugar

Method

1. Preheat the oven to 180°C.

2. Process half the corn kernels in a blender until smooth. Transfer to a mixing bowl and combine with the remaining corn. Add the flour, baking powder, butter, eggs and salt and mix gently.

3. Pour into an 20 x 15 cm loaf tin or an ovenproof dish. Bake for 55 to 60 minutes, or until golden brown. Remove and cool slightly. Cut into slices while still warm and serve with the Parmesan ice cream and lemon confit.

4. To make the Parmesan ice cream, heat the cheese and cream in a double-boiler. Stir until the cheese has melted. Pour through a strainer or sieve and place into a container and freeze until set or churn in an ice-cream maker according to manufacturer's instructions.

5. To make the lemon confit, remove the zest from the lemons, discarding the pith. Slice the zest julienne. Segment the lemon flesh and place into a bowl. Squeeze any remaining juice from the lemon over the segments. Blanch the zest in a little boiling water in a small saucepan for 1 minute. Discard the water and repeat the process three times using fresh water every time. Place the lemon segments and sugar into a small saucepan and add the zest. Simmer over a low heat for 15 to 20 minutes until the segments have broken down and the liquid is well reduced. Chill until required.

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Rose panna cotta

Zabaglione ice cream with raspberries, pistachios and crispy panettone

American-style chocolate-and gold crinkles

Marzipan with gold spun sugar and candied almonds

Almond, Clemengold and olive oil cake

Pavlova with poached rosy white peaches and lemon cream

Gammon with chipolatas, salted toffee apples and pork crackling

De Leuwen blue cheese-and-litchi platter

Methi puri (Indian fenugreek bread)

Easy Belgian chocolate ice-cream cake with honeycomb shards

Gooey brown-sugar meringues with white chocolate mousse and coffee syrup

Sweetcorn bread with Parmesan ice cream and lemon confit

Sweetcorn bread with Parmesan ice cream and lemon confit

Ingredients

Method