300g corn kernels
237g condensed milk
48g butter, melted
1 tsp vanilla bean paste
66g gluten-free flour
1.5g baking powder
1.5g table salt
4 egg yolks
150g caster sugar
188g mascarpone cheese
263mL thickened cream
1 1/2 Tbs ground coffee
1 Tbs cocoa powder
1 1/2 cinnamon sticks
1 1/2 cloves
3/4 of a piece of star anise
2 whole black peppers
45mL Anejo tequila
Pre-heat fan oven to 160 C.
Line a tray with baking paper. In a food processor, blend corn kernels, butter, condensed milk and vanilla bean to a fine paste. Add eggs and pulse until combined, add flour, baking powder and salt and blend until combined.
Pour mixture into the lined tray and bake for 40-45 minutes, or until golden. Check with a skewer, if nothing sticks to the skewer, it is ready.
Leave to cool before portioning.
In a bowl, combine egg yolks and sugar and cook over a pot of simmering water. The consistency should be that of lemon curd – this should take about 10 minutes.
Once egg yolks are cooked, let cool slightly and then whisk in the mascarpone cheese.
In a separate bowl, whisk the thickened cream until it forms firm peaks. Fold the cream into the mascarpone mix. Combine everything except the tequila, into a pot and let it simmer for 20 minutes.
Pass through a coffee filter and make sure to cool it right down.
Once cool, add the tequila.
Use a 7cm round cutter, cut one circle out of the corn cake, repeat using a 8cm round cutter. Then cut the discs in half horizontally. Place the cut corn cake in the cocoa and coffee liquid to soak.
In 260mL trifle glasses, layer mascarpone cream and corn cake. Begin by scooping one tablespoon of mascarpone cream and then the smaller soaked corn cake, another tablespoon of cream, then the bigger soaked corn cake and finish with 2 tablespoons of mascarpone.
Using a flat metal palette knife, scrape off the excess mascarpone cream to create a smooth surface on top.
Generously grate 70% dark chocolate over the top.
Recipe provided by Mamasita