adapted from Ricardo Cuisine 

INGREDIENTS 

• 2 tsp powdered gelatin

  1/4 cup cold water

  2cups fresh corn kernels (about 2 ears)

  1 cup milk

  ½ cup whipping cream

  1/4 cup sugar

  1 tsp cornstarch

  2 egg yolks

  ¼ tsp vanilla extract

  1-2 oz Plaza de Caviar caviar of choice, for garnish

  DIRECTIONS

  1. In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.

  2. In a blender, purée the corn kernels and milk until smooth. Stir in the cream. Set aside.

  3. In a saucepan, off the heat, combine the sugar and cornstarch. Whisk in the egg yolks and vanilla until smooth. Add the corn mixture and bring to boil over medium heat, stirring and scraping the bottom of the pan.

  4. Remove the pan from the heat. Strain. Add the gelatine mixture and mix thoroughly. Pour into six 125 ml (½ cup)-capacity ramekins. Cover with plastic wrap and refrigerate for 6 hours or overnight.

  5. Top with generous spoonfuls of caviar and serve.