Baked sweetcorn cream with popcorn praline
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- Hannah Lewry
- 4 to 6
- Easy
- Meat-free Pescatarian
- 25 minutes
- 15 minutes
- Woolworths Weltevrede Vanilla Chardonnay 2017
Ingredients
- 1 x 420g can creamed corn
- 7 free-range egg yolk
- 100 g caster sugar
- 1 cup cream
- 2 1⁄2 gelatine leaves, softened
- Popcorn, for serving
- 100 g white chocolate, melted
- Almond brittle or praline, crushed, for serving
Cooking Instructions
Preheat the oven to 200°C. Press the creamed corn through a sieve to yield 1 cup.
Whisk the egg yolks and sugar until pale. Whisk in the corn liquid and cream. Pour into a shallow, ovenproof dish and bake until golden brown and just set, about 10–15 minutes. Allow to cool slightly.
Squeeze out any excess water from the gelatine leaves, then blend with the corn mixture.
Pour into a large serving dish or small bowls and chill until set. Toss the popcorn in the melted white chocolate to coat, then chill to set. Use to garnish the dessert with the almond brittle or praline.
Cook’s note: Make a meringue with the egg whites and serve with the dessert if you like.
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