Banana Corn Cake with Autumn Berry Compote, Sweet Corn Ice Cream, and Autumn Berry Snow

Adapted by
October 2011
Yield: 12 Servings


Autumn Berry Snow
300 grams washed and hulled autumn berries
Liquid nitrogen
1 tablespoon sugar
Sweet Corn Ice Cream
230 grams corn kernels
20 grams butter
625 grams milk
200 grams heavy cream
125 grams egg yolks
110 grams raw sugar
45 grams glucose syrup
65 grams trimoline
7 grams PreGel Neutro ice cream stabilizer
Salt and freshly ground black pepper
Autumn Berry Compote
450 grams washed and hulled autumn berries
20 grams vinegar
130 grams sugar
20 grams fresh grated ginger
Zest and juice of 1 lime
salt and pepper
To Assemble and Serve
Banana corn cake


For the Autumn Berry Snow:
Freeze the berries using the liquid nitrogen. Combine the berries with the sugar and blend in a VitaMix blender until you reach a snow-like consistency.

For the Sweet Corn Ice Cream:
Cut the corn off the cobs, scrape the cobs, and reserve the liquid. Sauté the corn in butter until tender. Combine the corn and butter with the milk, cream, corn liquid, glucose syrup and trimoline in a pot and scald. Whisk together the egg yolks, sugar and stabilizer and temper the egg mixture into the corn liquid. Cook the mixture to a nappé, and pass through a fine-meshed strainer. Season with salt and pepper. Chill over an ice bath and process in an ice cream machine according to the manufacturer’s instructions.

For the Autumn Berry Compote:
Combine the berries, vinegar, sugar, ginger, lime zest and juice, and salt and pepper in a pot and simmer for 10 minutes. Transfer to a container and chill over an ice bath.

To Assemble and Serve:
Plate a piece of the banana corn cake in a rocks glass. Spoon the Autumn Berry Snow onto the dish. Quenelle the Sweet Corn Ice Cream on top of the Snow, and spoon the Autumn Berry Compote on top.