Sep 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

Sweet Corn Gelato, Popcorn Mousse, Corn Soil

Sweet Corn Gelato, Popcorn Mousse, Corn Soil
Sweet Corn Gelato, Popcorn Mousse, Corn Soil. Photo by Anthony Tahlier.

Adapted from recipe by Executive Pastry Chef Philip Speer of Uchi Restaurants, Austin, TX, JMPurePastry shows us the Sweet Corn Gelato, Popcorn Mousse, Corn Soil recipe.

Read more about this and related recipes in Material Handling: Artisan Popcorn, Caramel and Kettle Corn by JMPurePastry.


Corn Milk:

5 ears sweet corn
56.43 oz/1600 g heavy cream, warm

Grill corn. Cut grilled kernels away from husk and infuse in warm cream for 1 hour. Strain and rescale.

Sweet Corn Gelato:

1.76 oz/50 g Maximapan 150
1.76 oz/50 g granulated sugar
0.35 oz/10 g sorbet stabilizer
0.35 oz/10 g kosher salt
56.43 oz/1600 g Corn Milk (from above)
0.7 oz/20 g lemon juice

1. Combine Maximapan, sugar, sorbet stabilizer and salt. Warm Corn Milk and whisk in ingredients. Bring to boil. Add lemon juice. Strain and cool using ice wand.

2. Process in batch freezer. Fill molds. Freeze. Unmold and reserve for service.

Popcorn Cream:

1 bag microwave popcorn, Movie Butter flavor, popped
7 oz/200 g heavy cream
0.07 oz/2 g salt
0.07 oz/2 g vanilla extract

Bring cream to just below boiling point, add popped popcorn, vanilla and salt, let steep for 4 hours. Using an immersion blender, blend until smooth, strain and scale.

Popcorn Mousse:

1.4 oz/40 g granulated sugar
0.17 oz/5 g iota carrageenan
0.1 oz/3 g salt
6.17 oz/175 g Popcorn Cream
9.7 oz/275 g Popcorn Milk
135 liq oz/4 lt liquid nitrogen

1. Combine sugar, iota carrageenan and salt. Add to Popcorn Cream and Milk. Heat to dissolve powders.

2. Strain and fill iSi gourmet whip. Make ‘popcorn’ shapes in liquid nitrogen.

Freeze Dried Corn Soil:

7 oz/200 g freeze-dried corn
2.1 oz/60 g brown butter solids
2.3 oz/65 g tapioca maltodextrin
0.07 oz/2 g salt

Combine all ingredients in robot coupe until powdered 'soil' forms.

Wild Blueberry Coulis:

6 oz/170 g wild blueberries
2.1 oz/60 g granulated sugar
2.8 oz/80 g water
0.1 oz/3 g salt

Combine all ingredients in a small saucepan and cook until the blueberries are falling apart and the mixture has come to slow bubbles. Remove from heat and blend until well incorporated.


1. Remove molded corn gelato from ‘Bubbles’ silicone mold and place onto small round plate.

2. Place a few spoonfuls of the Corn Soil around the unmolded gelato.

3. Gently place the frozen Popcorn Mousse on top of the soil, surrounding the gelato.

4. Use the blueberry coulis and finish the plate with appropriate dollops, between the piles of soil.

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