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Preparation
8 hours
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Processing
45 minutes
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Difficulty
Medium
A fragrant mousse cake with the smell of fresh corn, a soft cake base with a moderate sweetness that is deliciously appealing, will surely be a wonderful weekend dessert for the whole family or a gift for friends. Let’s head to the kitchen with TasteVN to learn how to make delicious and simple corn mousse!
Ingredients for Corn Mousse For 2 – 3 people
American corn 2 ears Condensed milk 15 ml Gelatin 2 pieces (If using powder, you need 4g of gelatin) Chicken egg 1 piece Powdered sugar 20 gr Cornstarch 10 gr Whipping cream 130 gr (Whipping Cream 30 – 35% fat)
Cake base or lady fingers or sugar cookies (optional, can be with or without)
Tools: pot,egg beater, food wrap,…
Tips for choosing good corn
- Choose fresh corn (the fresher the better), with bright green husks, and the stalk should not be dark or wilted. For this corn mousse, you should choose American corn, which will help the mousse taste sweeter and richer.
- Avoid choosing immature or overripe corn as it will not be tasty. When selecting, press your hand on the corn; it should feel moderately soft and yield milk.
- Choose ears with plump, uniform, shiny, and straight kernels. Do not select overly large ears; instead, choose those that are moderately long and slender.
How to make Corn Mousse
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Boil the corn
Cut the corn into small pieces and put them in a pot to boil until cooked. Separate the kernels. Strain to get 200g of boiled corn water.
Note: when boiling corn, only boil with a moderate amount of water so that the corn water has a rich sweet flavor, not diluted.
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Make corn custard
Add 15ml of condensed milk to the strained corn water and stir well. Keep this corn milk warm.
Soak 4g of gelatin in cold water for about 7 – 10 minutes until the gelatin softens.
Separate the egg yolks into a bowl, add 20g of powdered sugar. Whisk the egg yolks with the sugar until the mixture is fluffy, smooth, and turns light yellow.
Sift 10g of cornstarch into it, stirring until well combined into a smooth mixture.
Slowly pour the warm corn milk into the mixture, pouring while stirring continuously.
Strain this mixture through a sieve into a pot. Keep the heat medium and stir continuously until steam rises from the pot, then lower the heat and stir until the mixture thickens.
Squeeze the gelatin leaves to remove excess water, then add them to the warm corn custard, stirring quickly for the gelatin to dissolve completely.
Pour the mixture into a bowl, cover with plastic wrap directly on the surface of the custard to prevent a skin from forming. Allow this custard to cool completely.
Note: the mixture will thicken as it cools, so only stir until you no longer smell the raw flour or egg odor, then stop, do not stir too thick.
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Whip the cream
Put 130g of cream into a bowl, add a little yellow food coloring (optional), then use a hand mixer to whip the cream until soft peaks form with a slight cream swirl, raising the whisk to form a drooping peak.
Tip: To whip the cream quickly, you need to chill the cream in the refrigerator. Do not put the cream in the freezer as it will cause the cream to separate.
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Mix the cream with the custard mixture
Divide the cooled custard mixture into 2-3 portions, gently fold each portion into the whipped cream until well combined before adding the next portion.
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Pouring the mold
Scoop the mousse ice cream into half of the mold, at this point you can use sponge cake or lady fingers dipped in fresh milk and place them in the middle of the mold. You can add corn kernels separated from the boiled corn if you like.
Continue to scoop the mousse into the mold until full, shake gently to flatten the mousse, then cover the top of the mold tightly with plastic wrap.
Then place it in the freezer for about 6 – 8 hours until the mousse is firm and can be unmolded.
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Final product
The corn mousse cake is very suitable as a dessert for the whole family or as a cake to treat guests on special occasions. Especially in summer, the soft and smooth cake with a refreshing corn flavor will be very appealing.
Tips for successful execution and storage methods
- Unused whipping cream can be stored in the refrigerator’s cool compartment. Clean the cream residue off the rim of the container, seal it tightly with plastic wrap, and place it in the cool compartment. This method will keep the whipping cream for about two weeks. Absolutely do not store whipping cream in the freezer as it will cause the cream to separate.
- Alternatively, you can pour the leftover whipping cream into a clean glass bottle (washed, rinsed with hot water, and dried) and seal it tightly, then place it deep in the refrigerator’s cool compartment, avoiding leaving it outside the refrigerator. This method will help you preserve the whipping cream for up to one month.
- Do not blend the corn kernels; just use the boiling water to keep the mousse lightly cool, pleasant, and smooth without any grittiness (caused by blended corn).
- After taking the cake out, let it stay in the refrigerator’s cool compartment for about 2 hours; the cake will be nicely chilled. When eating, take it out to use gradually.
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Above, TasteVN has introduced to you how to make a delicious and simple corn mousse cake at home. Let’s get started on making this wonderful cake for the whole family to enjoy!
*Refer to images and recipes from: YouTube channel Savoury Days Kitchen
