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Central Standard

RECIPE: Blueberries And Corn Sponge Cake From Affäre

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Sylvia Maria Gross
/
KCUR
Affare's Blueberries and Corn dessert is only available in August and September, while corn is in season.

Martin Heuser, an eighth generation chef, grew up in Bonn, Germany, where corn is eaten, but not a traditional part of the cuisine. He grew to appreciate fresh, local corn as an ingredient when he lived in Canada. 

"For me, corn is summertime," Heuser said it adds another component and flavor to a dish.

At his restaurant Affäre in the Crossroads, he features it in special recipes when it's in season.

This dessert, Blueberries and Corn, is a corn sponge cake with blueberry mousse, blueberry compote, blueberry and basil ice cream, all sprinkled with cornmeal crumble. The recipe was developed by Affäre pastry chef Kathryn Razlaff.

Corn Sponge Cake

  • 85 grams egg whites
  • 40 grams yolks
  • 22 grams sugar
  • 50 grams corn milk
  • 25 grams flour
  • 1 cup corn kernels
  • 1 corn cob, chopped

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Credit Sylvia Maria Gross / KCUR
/
KCUR
Chef Martin Heuser demonstrated how to make corn sponge cake in a coffee cup.

To make corn milk, warm milk on the stove with kernels and chopped up corn cob for about 15 minutes. Blend corn milk and strain. Add milk to other ingredients and whisk to make smooth batter, with no lumps. Coat a cardboard cup with cooking spray and make three holes in the bottom. Fill it halfway and microwave for 1 minute and 15 seconds.

Corn Meal Crumble

  • 1/2 cup flour
  • 3 tablespoons cornmeal
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 tablespoon salt

Mix everything and bake at 350 degrees.
Blueberry Compote

  • 10.5 ounces blueberries
  • 1.5  ounces sugar
  • 0.5  ounces water
  • 2 grams cornstarch
  • 4 grams water

Blueberry Basil Sorbet

  • 1 pound simple syrup
  • 1 pound 6 ounces blueberry
  • 2 handfulls basil, chopped
  • 4 grams stabilizer

Cook down.
Blueberry Cream

  • 1 cup blueberry puree
  • 1 gelatin sheet
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 7 grams cornstarch
  • 4 ounces cream, whipped
  • 1/2 ounce sugar

Cook and chill first the four ingredients. Whip cream and sugar. 

Tags

Central Standard local foodFood & Drink
Sylvia Maria Gross is storytelling editor at KCUR 89.3. Reach her on Twitter @pubradiosly.