Ingredients

Method

• 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

Ingredients

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.