Serves: serves 4
For the corn bavarois
- 350g corn juice (blitz 750g corn kernels with 300ml water in a blender then strain)
- 3 sheets gelatin
- 120g cream
- 15g lime juice
- Salt to season
Step 1 - In a saucepan cook the corn juice over medium heat whisking constantly until it has thickened and reduced by half. Remove from the heat.
Step 2 - submerge the gelatin in a bowl of cold water until soft and pliable. Drain the gelatin from the cold water and add it to the corn mixture, mix until completely dissolved.
Step 3 - In a mixing bowl whip the cream to soft peaks and fold 1/3 of the cream into the corn mixture. Fold the remaining cream into the corn mixture until combined. Season with lime juice and salt. Pour the mix into molds and set for 3-4 hours in the fridge.
For the black pepper honeycomb
- 160g sugar
- 25g honey
- 65g liquid glucose
- 30ml water
- 7 g baking soda
- ½ cracked black pepper
Step 1 - Prepare a deep bowl by lining it with baking paper. In a saucepan combine sugar, honey, glucose, water, cook on medium heat until golden.
Step 2 - Add cracked black pepper and baking soda to the caramel and whisk continuously. Transfer to the lined bowl. Allow to set for a couple of hours at room temperature.
To assemble
- 2 peaches
- 1 punnet blueberries
- 1 punnet raspberries
- 15 ml liquid honey
Step 1 - Cut the peaches into wedges and dress with half the honey in a mixing bowl.
Step 2 - In another mixing bowl mix blueberries, raspberries, and the remaining honey together.
Step 3 - Take the bavarois out of the mold and plate it on the middle of a bowl, followed by fresh peach, blueberries, and raspberries.
Step 4 - Break the honeycomb into chunks and place them alongside the fruit