Sweet Corn Mousse in Savory Cones with Parmesan Crisp Tops: A Delightful Bite of Elegance

In a saucepan, combine the sweet corn kernels, heavy cream, butter, and cream cheese. Simmer on low heat for 5–7 minutes until the corn is tender and the mixture is smooth.

Blend the mixture until it’s ultra-smooth, then pass it through a fine sieve for extra silkiness.

Bloom the gelatin in 2 tbsp of water, then stir it into the warm corn purée until fully dissolved.

Season with salt, pepper, and a pinch of smoked paprika or cayenne for added depth of flavor.

Chill the mousse until it slightly thickens. Once it reaches a pipeable consistency, transfer the mousse into a piping bag.

Bake the Savory Cones:

Preheat your oven to 200°C (400°F).

Cut the puff pastry sheet into strips that are long enough to wrap around your cone molds or foil cones.

Wrap the pastry around the molds, brushing with the beaten egg wash and seasoning with a pinch of salt and pepper.

Bake the cones for 12–15 minutes, or until they are golden and crispy. Let them cool, then gently remove the molds.

Make the Parmesan Crisps:

Line a baking sheet with parchment paper and spoon small circles of finely grated parmesan onto the sheet, spacing them apart.

Bake at 200°C (400°F) for 5–7 minutes, or until the cheese is bubbly and golden.

Let the parmesan crisps cool into delicate lacy rounds.

Assemble the Cones:

Just before serving, pipe the chilled corn mousse into each puff pastry cone.

Top each cone with a parmesan crisp and garnish with microgreens, chives, or additional corn kernels and a light dusting of paprika for an extra pop of flavor.

Serving and Storage Tips: