MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Corn & Blueberry Trifles
 Categories: Vegetables, Dairy, Fruits, Breads, Desserts
      Yield: 12 servings
 
MMMMM---------------------CORN PASTRY CREAM--------------------------
    1/4 c  Freeze-dried corn kernels
      1 tb Powdered gelatin
      2 c  Milk
      2    Ears sweet corn; husks &
           - kernels removed and
           - reserved
      1 ts Kosher salt
    1/3 c  Sugar
      6    Egg yolks
      1 c  Heavy cream

MMMMM----------------CORN SHORTBREAD CRUMBLE & AS---------------------
    1/4 c  Flour
      3 tb Freeze-dried corn kernels
      2 tb Corn flour
      2 tb Sugar
    1/4 ts Kosher salt
    1/8 ts Baking powder
    1/4 c  Unsalted butter; in 1" cubes
           - and chilled
           Blueberry Compote; for
           - serving
 
  MAKE THE PASTRY CREAM: Pulse dried corn kernels in a
  mini food processor until coarsely ground; set aside.
  Combine gelatin and 1/4 cup cold water in a bowl and let
  sit until softened, about 5 minutes; set aside. Combine
  milk with corn husks and kernels in a 4-qt saucepan.
  Bring to a simmer over medium heat; remove from heat and
  steep 30 minutes. Remove and discard husks. Transfer
  milk mixture to a blender and puree until smooth. Strain
  milk mixture, discarding solids, and return to saucepan
  along with the dried corn kernels, and salt. Return to a
  simmer over medium heat. Whisk sugar and egg yolks in a
  bowl. Slowly whisk 1/2 cup hot milk mixture into egg
  mixture until smooth, then transfer egg mixture to
  saucepan. Cook, stirring constantly with a wooden spoon,
  until mixture is thick enough to coat the back of the
  spoon, 5-7 minutes. Remove from heat and add gelatin
  mixture, whisking until gelatin is dissolved. Strain
  custard through a fine strainer into a bowl, set over a
  larger bowl of ice water. Cover surface of custard
  directly with plastic wrap; refrigerate until cold. Beat
  cream to soft peaks and gently fold into custard; set
  aside.
  
  MAKE THE SHORTBREAD CRUMBLE: Set oven to 325°F/165°C.
  
  Pulse flour, corn kernels, corn flour, sugar, salt, and
  baking powder in a food processor until finely ground.
  Add butter and pulse into pea-size crumbles. Add egg
  yolk; pulse until shortbread mixture comes together.
  Spread on a parchment paper-lined baking sheet. Bake
  until golden brown, about 10 minutes. Let cool
  completely and break into bite-size pieces; set aside.
  
  ASSEMBLE THE TRIFLES: Layer pastry cream and blueberry
  compote in small glasses or ramekins; top with
  shortbread crumble.
  
  Recipe by: Yewande Komolafe
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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