Texas Blueberry and Goat Cheese Blintz with Sweet Corn Ice Cream (4-6 Servings)
Chef Scott Gottlich, Bijoux
Sweet Corn Ice Cream
Makes 2 Pints
3 ears of yellow corn
4 cups milk
1 cup sugar, divided
10 egg yolks
Cut corn kernels off the cob and place in a pot with milk and ½ cup of sugar. Heat on medium and allow to simmer until corn is soft, about ten minutes. Transfer mixture to a blender and puree until smooth. Pass through a strainer, discard solids and reserve liquid. In a separate bowl, whisk together remaining sugar, egg yolks and salt. While reserved corn liquid is still warm, add a small amount to the yolk mixture and combine. Continue slowly adding the corn liquid until well combined. Strain mixture once more to ensure smooth consistency. Process mixture in ice cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze until firm, approximately 4 hours.
1 ear of corn
¼ 1⁄4 cup milk
1 cup sugar, divided
5 egg yolks
4 lemons, juiced and zest reserved separately
4 tablespoons butter
¼ 1⁄4 teaspoon salt
Cut kernels off the cob and place in a saucepan with the milk and ½cup sugar. Simmer until corn is soft, about 10 minutes. Transfer mixture to a blender and puree until smooth. Pass mixture through a strainer, discard solids and reserve liquid. In a medium metal bowl, combine eggs, remaining sugar and lemon juice. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens, about 10 minutes. Remove bowl from over water. Slowly add butter and corn liquid. Pass through a strainer and add lemon zest and salt. Allow to cool before using.
3⁄4 cup plus 2 tablespoons all-purpose flour
1⁄8 teaspoon salt
11⁄2 cups whole milk
3 large eggs
2 tablespoons melted butter, plus additional for brushing
Sift flour and salt into large bowl and set aside. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into flour mixture until smooth. Whisk in 2 tablespoons melted butter. Heat crepe pan or 8-inch nonstick skillet over medium-high heat. Brush pan with melted butter. Pour in 2 tablespoons crepe mixture, swirling pan to coat bottom. Cook crepe until golden on bottom and set in center, about 30 seconds. Turn crepe and cook until golden spots appear, about 15 seconds. Transfer crepe to paper-towel-lined ovenproof plate. Repeat with remaining batter, placing paper towels between crepes. Cover tightly with foil and keep in a warm oven until ready to use.
Texas Blueberry and Goat Cheese Blintz
Place dried blueberries in a blender and pulse until a fine dust is achieved. Place in airtight container until ready to use.
Spoon 2 tablespoons of elote curd onto plate. Dust the other half of the plate with dried blueberries. Place 2 heaping tablespoons of blueberry-goat cheese filling in center of 1 crepe. Fold crepe in half. Fold in half again, forming a triangle. Place crepe on top of elote curd. Place crepe chips on plate next to crepe and top with ice cream. Sprinkle with goat cheese snow and garnish with additional crepe chips. Repeat for the remaining 3 crepes.