- 1 can of sweetcorn of 250 g approx.
- 1 package Foie gras sauce Natural
- 2 tablespoons of toasted kikos very tender
- 1/2 teaspoon of vanilla oil
- Maldon salt
Mash the whole corn with an electric mixer until getting a soft texture. You can add a tablespoon of water. Add also salt and pepper.
Place the corn cream in a container for custard or in a soup plate. Open the Natural package of Foie gras sauce and carefully cover the cream corn. Keep it available in the fridge.
When serving, add the cornuts, previously grinded with a mortar and mixed with vanilla oil and Maldon salt.