400g sweet corn kernels
50g unsalted butter
25g red miso
24 blueberries
6 King oyster mushrooms
600mL cream
6 eggs
200g Parmesan
Wild sorrel to garnish
Society garlic to garnish
Parmesan Custard:
Place Parmesan, eggs and cream into a Thermomix on 85 C and cook for 5 minutes. Be careful not to scramble the mixture if it gets too hot. Keep an eye on it, the mixture should look silky smooth.
Pour into a container and let set over a few hours until the consistency of a thick custard.
Trim sweet corn kernels off the cob and place aside in a bowl.
Heat up a fry pan with a touch of oil. Cut the King oyster mushrooms into scallop shaped pieces - you should get 4 nice sized pieces per mushroom. Score each cut side with a sharp small knife and fry in hot pan until golden brown on each side.
When mushrooms have finished cooking place the butter and miso in the same pan and let melt. Add sweet corn and pan roast for a few minutes until tender. Put in a couple of tablespoons of water to help the cooking process.
When ready put aside.
Plating:
Spoon two tablespoons of your pan-roasted miso sweet corn into the middle of an entrée-sized bowl, place three blueberries around the bowl.
Place three King oyster mushrooms in between the blueberries. Next quenelle a nice tablespoon of the Parmesan custard on top of the sweet corn.
Garnish with a few wild sorrel leaves and society garlic flowers.
Recipe provided by Pretty Little
