Tennessee Corncake with Moonshine Syrup, Burnt Meringue, Buttermilk Ice Cream, and Citrus Segments

Adapted by StarChefs.com
January 2014


Buttermilk Ice Cream
(Yield: 2 quarts)
450 grams granulated sugar
5 grams ice cream stabilizer
220 grams water
50 grams inverted sugar
700 grams Cruz Dairy buttermilk
Juice of 1 lemon
Pinch salt
Blood Orange Curd
(Yield: 1½ quarts)
560 grams blood orange juice
600 grams eggs
700 grams granulated sugar
6 grams salt
450 grams butter
Moonshine Simple Syrup
(Yield: 1 quart)
3 cups granulated sugar
3 cups water
Pinch salt
Moonshine whiskey, such as Troy and Sons White
Tennessee Corncake
(Yield: 1 half-hotel pan)
140 grams butter
300 grams granulated sugar
¼ teaspoon salt
Zest of 2 lemon
1 teaspoon vanilla extract
3 large eggs
225 grams all-purpose flour
75 grams yellow cornmeal
5 grams baking soda
160 grams buttermilk
30 grams lemon juice
3 large egg whites
35 grams sugar
Burnt Meringue
(Yield: 1½ quarts)
300 grams sugar
150 grams egg whites
Pinch salt
To Assemble and Serve
blood orange segments
grapefruit segments
Navel orange segments
white chocolate décor
Micro celery
Viola flowers


For the Buttermilk Ice Cream:
In a small bowl, whisk together sugar and ice cream stabilizer. In a medium pot combine water and inverted sugar and bring to a simmer over low heat. Whisk in sugar mixture and stir until dissolved. Remove from heat and chill in an ice bath. Mix in buttermilk and lemon juice, cover, and refrigerate overnight. Process mixture in ice cream machine according to manufacturer's instructions.

For the Blood Orange Curd:
In a large bowl, combine blood orange juice, eggs, sugar, and salt. Cook, whisking constantly, over steam bath until mixture reaches 180°F. Pass curd through a chinois and cool in an ice bath to 140°F. Using an immersion blender, blend in butter until emulsified; chill.

For the Moonshine Simple Syrup
In a medium pot, combine sugar, water, and salt and bring to a boil. Remove from heat and cool. When cool, add your favorite moonshine to taste.

For the Tennessee Corncake:
Heat oven to 300°F and set fan at half speed. In the bowl of a mixer fitted with a paddle, combine butter and 300 grams sugar and cream until smooth and fluffy. Add lemon zest, salt, and vanilla extract and mix until combined. Add eggs one at a time, mixing between additions and scraping bowl as necessary to obtain a homogenous, aerated mixture. In a separate bowl, sift together all purpose flour, cornmeal, and baking soda, then add to butter mixture; mix until combined. Slowly add buttermilk, followed by lemon juice. Separately, combine remaining 35 grams sugar with egg whites and whip to stiff peaks. Fold meringue into batter. Transfer to a parchment-lined half-hotel pan and bake until cake is set and springs back when gently pressed, about 20 minutes. Let cool slightly then soak with Moonshine Simple Syrup three times over the course of an hour to saturate; cut to desired servings.

For the Burnt Meringue:
Combine egg whites and sugar in the bowl of a stand mixer and heat over a double boiler, whisking often, until mixture reaches 180°F. Affix bowl on stand, attach whisk, and whip meringue to stiff peaks. Transfer to a piping bag fitted with #3 plain tip, pipe onto Tennessee Corncake pieces, and caramelize with a torch.

To Assemble and Serve:
On a chilled plate, spread Blood Orange Curd over a square plastic stencil using an offset spatula. Rest a piece of Tennessee Corncake at the edge of the curd. Arrange citrus segments around the plate, pipe a few dollops of meringue on the plate and caramelize with a torch. Garnish with a white chocolate plaque, micro celery, and violas. Set a small scrap of Corncake on the plate and set a quenelle of Buttermilk Ice Cream on top.