Posted by PolyScience Staff


Frozen Corn Foam


2C Corn Kernels

1 ½ C Water

¼ tsp Saffron

.25oz Agar

1/8 tsp Xanthan Gum

1 Tbsp Butter

Salt and White Pepper TT



Step 1: Sweat the corn, butter, and saffron together in a sauté pan for 5 minutes.

Step 2: Add the water and continue to cook over medium heat for about 15 minutes until corn is fully cooked and soft. 

Step 3: Tranfer the corn mixture to a blender and blend until completely smooth.  While blender is running add agar the agar and xanthan gum.

Step 4: Pass the mixture through a fine strainer into a pot and bring it to a boil.

Step 5: Once the mixture has reached a boil, pour it into a metal bowl and refrigerate until set. The gel should be “light”.

Step 6: Once set, transfer the gel to a blender and blend until completely smooth.

Step 7: Transfer the puree to an ISI canister and charge it twice with NO2 charges, shaking vigorously after each charge.

Step 8: Freeze the mixture on the Anti-Griddle.


Recipe courtesy of Chef Libry Darusman