– 3 tablespoons Real California butter
– 1-1/2 cups fresh corn kernels
– 3 tablespoons flour
– 1 cup Real California milk
– 1 cup Real California cream
– 2 egg yolks
– 2 whole eggs
– salt and white pepper, to taste
Garnish:
– 2 tablespoons Real California butter
– 1 cup wild mushrooms, cleaned
– 1 sprig, thyme, leaves chopped
– salt, to taste
– ½ cup arugula
– ¼ cup Real California shaved parmesan cheese
– 8-12 cherry tomatoes, cut in half
Preheat oven to 300F and bring large kettle of water to a boil. Butter insides of 6 (4 oz.) ramekins. To make sformatino, melt butter in medium saucepan. Add corn kernels and cook until tender. Stir in flour to make a roux. Whisk in milk and cream and continue to cook until mixture has boiled and thickened. Remove from heat. Transfer mixture to a blender and puree until smooth. Pass mixture through a sieve into a mixing bowl. Whisk together eggs and yolks, whisk into corn batter. Season to taste. Divide sformatino batter between the prepared ramekins. Dishes may be refrigerated at this point for 2-3 days then cooked. When ready to cook, place ramekins in large shallow baking pan. Fill with boiling water so that water comes halfway up sides of ramekins. Transfer to oven and cook for 45 mins to 1 hour, until custards are set and not jiggly at center.
To serve; melt butter in large sauté pan, add mushrooms, thyme and a pinch of salt. Cook, stirring until just tender. Unmold sformatino on serving plate. Evenly distribute mushrooms, arugula, shaved parmesan cheese and cherry tomatoes around each plate.
Recipe courtesy of Chef Ben Balesteri, Poggio Trattoria, Sausalito CA
