Ingredients
- Base:2 tins of sweetcorn
- 600ml cream
- Salt and pepper to taste
- 100g shallot ( finely diced )
- 1 clove of garlic crushed
- 1 tbsp olive oil
- To finish:2 tins of sweetcorn
- 250ml cream (reduced by half by bringing to the boil in a saucepan and simmering until reduced)
- Salt and pepper to taste
- Nutmeg (grated from whole)
- Olive oil
Heat the olive oil in a heavy-based saucepan and sweat the shallot and garlic over a medium heat for two minutes.
Strain the liquid from the corn and add the corn to the pan, cooking for three minutes.
Add the cream and season with salt and pepper. Bring to the boil, and then simmer until the cream has reduced and the mix thickens. Remember to stir regularly as the corn will catch and stick to the pan.
Once the cream has reached the consistency of double cream, remove the mix from the heat and blend to a smooth purée in a food processor. Check the seasoning and adjust if needed. This mix can be made the day before to reduce your workload on Christmas day.
To finish: In a medium pot, heat the next two tins of corn through with a little olive oil, and once heated add the reduced cream and allow to simmer for a few minutes. Next, add the corn base you prepared earlier. Stir through and season with salt and pepper. Allow the mixture to simmer until you get a creamy consistency (two to three minutes )
Pour the mixture into a serving dish and grate a generous even layer of nutmeg on top and gratinate under the grill until golden brown.
