By Chef Faisal – Cook/Prep: 40min – Serves: 2
Ingredients
for sweet corn ice cream
1⁄2 cup condensed milk 200 gm sweet corn (canned) 1⁄2 cup milk
2/3 cup cooking cream 1⁄2 cup white sugar
1 tsp vanilla essence
1/8 cup corn flour
for the sponge cake
200g butter
3⁄4 cup sugar
1 tsp vanilla essence 1 1⁄2 cup flour
2 tsp baking powder 1 pinch salt
2/3cup milk
2 large eggs
for plating
2 scoops corn ice cream 4 rose petals
20 gm grilled sweet corn 40 gm sponge cake
Method
Blend sweet corn with milk for 2 minutes. In a cooking pot, combine condensed milk, sugar, corn flour, blended sweet corn, and vanilla essence.
Cook on low heat for 10 minutes, then set aside to cool for 10 minutes. Beat 100g of cook- ing cream and mix with the cold sauce. Freeze the mixture until solid.
for the sponge cake
Preheat the oven to 180°C. In a dough mixer, combine butter, sugar, vanilla essence, flour, baking powder, salt, milk, and eggs. Beat for 5 minutes until smooth. Pour the mixture into paper cups and bake in the microwave for 2-3 minutes. Remove the cake from the cups and cut into halves.
for plating and serving
Place a piece of sponge cake on a plate. Add 2 scoops of sweet corn ice cream on top. Garnish with grilled sweet corn and rose petals.
