Corn MousseBy AubergineSource: https://mise-wine.vercel.app/recipes/corn-mousseAdd to collectionIngredientsYieldInstructions0 / 7 steps0 of 7 steps completeReset progress1In a saucepan, sweat the corn, shallots and garlic in the butter until softened2Deglaze pan with the white wine and reduce until au sec3Remove from heat and combine with the heavy cream in a cambro4Cover and allow to steep overnight in the refrigerator5The following day, strain through a chinois and season with salt and lime juice to taste6Place 850g of corn cream in a large iSi cannister and charge with 1 NO2 cartridge7Reserve in an ice bath or hot water bath