Greetings! I am so excited to cook with you. We will be cooking through the recipes below and learning to make one of my signature desserts.

As mentioned in the Welcome Note, there are a few shortcuts to be taken if you’d like to only make the sformato base. You can use crumbled cookies in place of the white chocolate crumble, and buy a jar of preserved strawberries from Trader Joes.

To cook along, please be sure to have all of your ingredients, measured out, and organized! We will be making everything else together. As with all baking recipes, metric is much more accurate than volume measurements, however you can convert for similar results if you do not have a kitchen scale.

Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal.

Corn Pudding

3-4ears sweet corn, kernels cut from cob

pinch of salt | sugar to taste

after removing the kernels from the corn cobs place through a vegetable juicer.
(If you do not have a juicer, you can place into a blender with a small amount of water until the mass processes easily into a smooth vortex on high speed. - Strain this mixture through a sieve)
transfer your liquid corn into a small sauce pot and begin to cook over medium heat, stirring with a spatula as to not burn or scorch.
after a few minutes (5-6) the mixture should begin to thicken from the natural corn starches
season with salt, and sugar if needed
transfer mixture to a bowl over an ice bath to chill.
(this can be made 1-2 days in advance if desired)

Corn Sformato Base

15g white chocolate

15g butter, unsalted and soften

150g Corn Pudding

50g milk

150g sugar

1 whole egg

6 egg yolks

1/4tsp vanilla bean paste (optional)

(8% by weight of 00 flour - approximately 43g)

Warm milk, butter, white chocolate in a small sauce pan.
Meanwhile, puree corn in blender until smooth or juice to extract the milk.
Add corn mixture to a pot and cook over medium heat (3-5min) until thicken.
While hot, measure out 150g of corn mixture, and blend together with milk mixture.
Temper in the eggs and allow to cool.
Add flour to the batter and allow to chill.
Once cold, portion into ramekin and bake.
Bake times will vary on oven - approximately 10-14 minutes 370F.
Allow to sit warm for 2 minutes before inverting.
Enjoy immediately

Strawberry Preserves

1basket strawberries, stems and crowns removed, larger berries cut in half or quarters

1/3c honey

salt

White Chocolate Crumble Rumble

20g milk powder (1/4c)

20g flour (1/8c)

6g corn starch (1Tb)

13g sugar (1Tb)

1g salt (1/4tsp)

———

28g butter, melted (1/4 stick)

———

10g milk powder (1/8cup)

———

35g white chocolate, melted (1.2oz)

Heat oven to 300F
Combine the first set of ingredients and toss to combine. Add the melted butter and mix with a spatula until small clusters are formed.
Spread the mixture on a baking sheet and bake for 10-15 minutes. Allow to cool.
Add the remaining milk powder, and toss to combine. Add the milk chocolate and toss until cool and all the clusters are enrobed.

for garnish (optional)

basil buds

mint

cocoa powder

corn flower or bachelor buttons

kitchen equipment

4oz baking ramekins (see link at bottom of page - optional but recommended)

spatula

2ea baking sheets (parchment paper optional)

sauce pot (for corn pudding)

small pot (for strawberries)

cutting board / knife

bowl (for mixing sformato base)

handheld immersion blender (hand mixer or blender)

juicer (optional)

ice

spatula

kitchen scale

spoon & fork (for eating)

kitchen towel(s)

welcome pasta people!