Cornhusk Meringues with Corn Mousse
Cornhusk meringues are a traditional Mexican dessert, often enjoyed during the summer months when fresh corn is abundant.
This is vegetarian and gluten free recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Cornhusk Meringues with Corn Mousse
Ingredients
Instructions
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Preheat the oven to 250°F (120°C). Soak the cornhusks in warm water for 30 minutes.
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In a mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
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Fold in the cornstarch and vanilla extract.
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Drain the cornhusks and pat dry. Place them on a baking sheet lined with parchment paper.
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Spoon the meringue mixture onto the cornhusks, shaping them into mounds.
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Bake for 90 minutes, or until the meringues are crisp and dry.
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Meanwhile, prepare the corn mousse by blending the corn kernels until smooth.
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In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
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Gently fold the corn puree into the whipped cream.
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Refrigerate the corn mousse for 1 hour.
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Once the meringues are cooled, remove them from the cornhusks.
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Serve the meringues with a dollop of corn mousse on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
