Corn Mousse with Sesame Tuille

Today I thought of making a cold entrance. AndI made corn mousse, it is something that I like a lot. Let inspire me by the Vienna,'s Delicatesse mousse also in São Paulo. In that time I worked near the shopping mall. Take the lunch there with certain frequency, and I almost always ate the same thing. Cheese Quiche, lettuce salad with sprouted salmon and a lot of golden garlic. (Of course ,that later that to brush very well my teeth and to use a lot of Listerine) anyway, I love garlic. I never got the exact recipe of Vienna’s Mousse, and this has been . Anyway it is very flavorful and with a nice yellow color

Corn Mousse with Sesame Tuille

200 Grs fresh or frozen corn

250 mls creme fraicher

2 eggs white whipped until stiff

4 grs powdered gelatin, without taste

2 tablespoon (tea) sugar

Pepper

1 pinch nutmeg

Cook the corn until this soft one retire of the water and process, increase the cream and the salt, then continue processing until obtaining a pasta, to increase the moistened gelatin and mix well. Beat the white with the sugar until whipped. Mix to the preparation of corn with soft movements for not undoing the mounted white, to take to the refrigerator for at least two at three hours.

For the tuille.

Cut rectangles of philo dough , paint the dough with melted shortening and to sprinkle with sesame. Grease the pan on the external side, of the same size that will be used in the Mousse. Ttake to the oven until this gilding, to deform carefully and allow to cool