Though pastry chefs measure their day's work in sugar, life's not all sweet for them. As such, we're particularly excited about the latest muse of the dessert world: sweet corn. Pastry chefs around the country are pairing it with meal-ending stalwarts--with peerless results.
Uchiko, the recently opened sibling to Austin's famed Uchi restaurant, features a polenta custard with sweet-corn sorbet (pictured). Pastry chef Philip Speer tops it off with caramel salt, a blend of dehydrated caramel and popcorn.
One of pastry chef Karen DeMasco's signature dishes at New York's Locanda Verde is her sweet-corn budino (pudding) with berries; she achieves its rich flavor by steeping kernels and cobs in milk to form the base of her dessert.
The corn dessert offering at Stephanie Izard's new Girl & the Goat blurs the line between sweet and savory: Frozen corn nougat meets apricots and a tangy bacon gastrique.
Eat our vegetables? You don't have to tell us twice.
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