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
200 Grs fresh or frozen corn
250 mls creme fraicher2 eggs white whipped until stiff
4 grs powdered gelatin, without taste
2 tablespoon (tea) sugar
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