It's been fun to see the consulting projects slowly shift toward more collaborative efforts; rather than my dictating every dish and menu change, the pastry point persons onsite are increasingly bringing their own ideas to the table. At the end of the day, it also saves me a little bit work!
On a recent visit to DC in hopes of fully pushing the menu into Spring/Summer, I happily discovered a new pre-dessert already in play, combining corn madeleines and blueberries. We all thought it would be a fine idea to blow it up into a full plated dessert. My contribution came in the form of corn sorbet. We used this a few seasons back paired with chocolate, but it's development goes back even further, to my first Iron Chef battle, nearly five years ago now. Though we didn't use it in the final menu, my co-conspirator/sous chef Heather Carlucci brought the recipe to the table, and I've been tweaking it ever since.
Download Corn Sorbet-Workbook 3.5.09
That has got to be the most perfectly scooped sorbet I have ever seen.
Posted by: chad | May 10, 2009 at 04:45 PM
Hi Chef, thanks for sharing so much info with us online. Just wanted to know your approach on altering batch freezer recipes to pacojet and also why you prefer using a batch freezer versus a paco. Thanks again.
Posted by: Cam Picyk | May 12, 2009 at 03:32 PM
Chef, I love your quenelles, how do you get them so perfect? Would you be willing to post a video on your technique? Ever since reading your blog i've taken up molding my sorbets and ice creams and such, but you have a very nice product and i would be interested to see how you do it. I've never been able to get them to come out as nice.
Posted by: Justin Thrasher | May 18, 2009 at 12:33 PM
Nice plate. Glad to hear you're staying really busy (not that that's surprising) but I have to admit that I'm suffering from acute Chef Laiskonis Inspiration Withdrawal Syndrome.
Posted by: Larry P | May 26, 2009 at 05:50 PM
Me too! Chef, when will you start blogging again?
Posted by: heather | July 21, 2009 at 01:41 AM
The recipe works great. I substituted the water for
corn stock and gave a more intense corn flavor .
Thanks.
Posted by: Benjamin lambert | August 20, 2009 at 08:48 AM
I grilled the corn and added lemon and chili powder for a sort of elote sorbet using your exact recipe. the texture was amazing.
Posted by: Bill | July 14, 2011 at 11:18 AM