This contemporary Mexican dessert uses every part of fresh corn. The husks are roasted until dark, ground fine, and folded into a crisp meringue, while the kernels become a lightly salted mascarpone mousse.
We serve the mousse and vanilla cream inside the cracked meringue so every spoonful moves between smoky, sweet, creamy, and crisp. It takes patience, but the components can be made a day ahead and assembled just before serving.
Set servings and units first. You can change them anytime.
Heat the oven to 340°F. Spread the rinsed, dry corn husks on a baking sheet and roast for 20 to 30 minutes, turning once, until very dark brown, brittle, and aromatic. Ventilate the kitchen and do not allow the husks to ignite.
Cool the husks completely, then grind them to a fine powder and pass the powder through a fine-mesh sieve. Measure 1 tbsp for the meringue and reserve the rest for finishing.
Lower the oven to 200°F. Line a baking sheet with parchment. In a completely dry mixer bowl, whip the egg whites on medium-high speed to soft peaks. Add the meringue sugar gradually, then whip on high for 8 to 10 minutes until glossy and firm.
Add the measured corn husk powder and whip for 1 minute. Pipe 8 oval shells about 4 in long, leaving a shallow well in each. Bake for 1 hour, then turn off the oven, crack the door, and cool the meringues inside for 30 minutes.
While the meringues bake, combine the corn kernels, 1 cup heavy cream, corn cream sugar, and fine sea salt in a saucepan. Bring to a gentle simmer, cook for 5 minutes, then remove from the heat and steep for 5 minutes.
Blend the corn mixture until smooth, then press it through a fine-mesh sieve. Return it to the saucepan and cook over medium-low heat, stirring often, until reduced to 8.8 oz. Transfer to a shallow container and chill completely.
Whip 6 tbsp heavy cream to medium-firm peaks. Stir the mascarpone until smooth, then fold in the chilled corn cream. Fold in the whipped cream and transfer the mousse to a piping bag.
For the vanilla cream, whip 3/4 cup heavy cream with the vanilla cream sugar and toasted vanilla bean powder to medium-firm peaks. Transfer to a second piping bag and keep chilled.
Set one meringue on each plate and crack it open slightly. Pipe corn mousse into and around the shell, add vanilla cream, then finish with a light dusting of reserved corn husk powder and a few grains of flaky salt. Serve immediately.
You made Corn Husk Meringue with Corn Mousse. Time to eat.
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Roast the husks until brittle and deeply browned, but never let them catch fire. If the powder smells acrid rather than toasted, discard it and begin again with fresh husks.
Six Italian regions. Nothing reformulated. Imported direct.
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