Atelier cuisine

We had an amazing cooking session at Nadine’s last Thursday afternoon!We were treated to 2 "trick the eye" dishes!
The first recipe, made in front of five of us, looked strangely like a dessert: floating islands, but in reality it was a delicious savoury starter.
Then Nadine brought us each a ramekin containing a fried egg...? But, once again,it was a trick of the eye! It was a dessert: a panna cotta with a scoop of mango ice cream in the middle!
Nadine really surprised us with these 2 fun recipes.

Savoury or sweet ............ That's the question
Quantity for 3 people
Sweetcorn 300 gr
Milk 20 cl
¼ L cup vegetable stock
Cream (fleurette 30% )20 cl
Turmeric ½ teaspoon
Egg white 2
Parmesan cheese 2 tablespoons
Pepper - Salt
Soya 1 tablespoon

Pour the sweetcorn into a saucepan with the milk, vegetable stock and turmeric, bring to the boil and simmer for 3 minutes, then carefully pour into a blender with 20 cl of single cream.
Blend finely, then pass through a sieve to remove all the little sweetcorn skins, to obtain a nice velouté.
Adjust the seasoning by adding salt.
Whip the egg whites until stiff and shape them into quenelles, which you place in the microwave for 30 seconds.
We'll now move on to the presentation.