CORNBREAD

FOR THE DOUGH:

• kernels from 8 sweetcorn cobs
• 1 ¼ cups butter
• ¾ cup cream cheese
• 2 cups condensed milk
• 1 tablespoon baking powder
• 2 cups egg

FOR THE DEHYDRATED APPLES:

• 2 green apples
• 1 cup water
• ½ cup caster sugar
• ¼ cup lemon juice
• 1 pinch of salt

FOR THE ALMOND CRUMBLE (14 servings):

• ¾ cup flour
• 2 tablespoons sugar
• ¼ cup of almond powder
• ¼ cup butter
• 1 tablespoon slivered almonds

FOR VANILLA ICE CREAM:

• 3 vanilla pods
• 3 cups whole milk
• ¾ cup whipping cream
• ½ cup powdered milk
• 1 ½ cups of refined sugar

TO DECORATE:

• Edible flowers

TOPPING:

• 2 tablespoons glycerin
• ½ cup cream cheese
• ¾ cup whole milk
• ½ cup whipping cream

FOR THE BREAD:

Use a greased 28×28 cm square mould.

1. In a blender, add all the ingredients and blend thoroughly.
2. Pour into the mould and bake at 180ºC for 50 minutes.

FOR THE DEHYDRATED APPLES:

1. Core the apples and cut them into very thin slices.
2. Mix the liquids with the sugar and then add the apples. Let stand for 5 minutes.
3. Drain the apples and spread them out on a baking sheet. Bake at 60ºC for 4 hours.

TO SERVE:

1. Sprinkle some of the crumble on a large plate.
2. Place the cornbread on one side.
3. Add a scoop of ice cream on top of the crumble.
4. Decorate with some edible flowers.

FOR THE VANILLA ICE CREAM:

1. Combine the milk, cream, powdered milk, sugar and vanilla pods in a saucepan andbring to 85ºC.
2. Allow to cool.
3. Blend all the ingredients of the topping together with the mixture made in step 1.
4. Pour into a container and freeze at -22 ºC.

FOR THE CRUMBLE:

1. Cut the butter into cubes and refrigerate.
2. creamUse a mixer to blend the dry ingredients into the butter. Mix until the dough had a breadcrumb-like consistency.
3. Refrigerate for 20 minutes then spread out on a baking sheet.
4. Bake at 185ºC for 10 minutes.