Cornhusk Meringues with Corn Mousse - cornhusks

Method

• Make the meringues Preheat the oven to 450.
• Spread the husks on a large baking sheet; bake for 8 to 10 minutes, until lightly browned.
• Reduce the oven temperature to 200.
• Break the husks into small pieces.
• Transfer to a spice grinder in batches and grind to a powder.
• Sift the husk powder through a fine sieve.
• In a stand mixer fitted with the whisk, beat the egg whites until soft peaks form.
• With the mixer on, gradually beat in the sugar until medium peaks form.
• Add 2 1/2 tablespoons of the husk powder; beat at medium-high speed until stiff.
• Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip.
• Pipe four 3-inch rounds of meringue onto a parchment paperlined baking sheet.
• Bake for about 1 hour and 10 minutes, until the meringues are set and sound hollow when lightly tapped on the bottom.
• Let cool completely, at least 2 hours.
• Meanwhile, make the mousse In a skillet, combine the corn, sugar, salt and 3/4 cup of the cream and bring just to a boil.
• Simmer over moderate heat, stirring, until the corn is tender, 5 minutes.
• Transfer to a blender and puree until smooth.
• Strain the puree through a fine sieve, pressing on the solids.
• Let cool completely, then whisk in the mascarpone.
• In a bowl, beat the remaining 1/4 cup of cream until stiff.
• Fold into the corn mixture until no streaks remain.
• Transfer the meringues to plates and gently crack open with a table knife.
• Spoon the corn mousse into the meringues and sprinkle with the remaining husk powder.
• Serve right away.