Chef Enrique Olvera, the don of Cosme himself, has deemed their Corn Husk Meringue to be "the quintessential Cosme dish." So we visited with their Chef de cuisine, Daniela Soto-Innes, to learn just how to make their signature dessert.
Corn Husk Meringue with Corn Mousse
105g Egg Whites
10g Corn Husk Powder
1 case Yellow Corn
700g Corn Cream
450g Mascarpone Cream
450g Heavy Cream, whipped
1 ea Vanilla Bean
4g Burnt Vanilla Powder
How to Make It
First, you'll need to make some corn husk powder:
Whip the sugar and egg whites for about 15 minutes in large mixer on high speed, add husk powder, and then whip for 1 minute more.
Pipe circles the size of a small peach on a parchment-lined tray. Bake at 200 degrees Fahrenheit, convection, full fan, closed for 50 minutes.
Remove outer layer of husk, discarding silk. Remove kernels and "milk" from cobs. Put butter and corn kernels in rondo pot until hot. Puree and pass through chinois. Weigh puree, add cream, equaling ½ the resulting weight of the corn puree. Cook mixture until thickened (about 45 minutes), add salt and sugar to taste.
Whip corn cream and mascarpone cream together until slightly thickened. In separate bowl, whip cream to stiff peaks. Fold together.