MAIS CON YELO
In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, inspired by the "special halo-halo" served at chef Jonathan Dario Salvador's restaurant Inapuyan in Candon City, the milk and ice are combined with puréed corn to make a delicious granita, which is piled over fresh corn in syrup and topped with crunchy cornflakes.
Categories Dessert Frozen Dessert Milk/Cream Freeze/Chill Corn Philippines Peanut Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set aside 1 cup corn kernels for the syrup. Transfer remaining kernels to a large bowl. Using the handle of a spoon or a butter knife, vigorously scape cobs over bowl to release any remaining bits of kernels and as much corn liquid as possible. Transfer kernels and liquid to a blender. Blend on high speed until liquefied as much as possible (there will still be some small chunks-that's okay), about 1 minute. Transfer to a sheet of cheesecloth, then wring and twist bundle to release corn liquid into a medium bowl (you should have ¾-1 cup). Discard solids.
- Add cream, condensed milk, evaporated milk, 2 Tbsp. granulated sugar, 3/4 tsp. salt, and 2 cups water to bowl with corn liquid and whisk to combine. Pour mixture into a 13x9" baking dish. Freeze until icy around the edges, about 30 minutes. Using a fork, scrape granita every 30 minutes until ice crystals are thick, icy, and flaky, about 2 hours. Cover tightly and freeze until ready to use.
- Meanwhile, bring brown sugar, remaining 6 Tbsp. granulated sugar, remaining 1 tsp. salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrup is glossy and slightly thickened but still runny, 10-15 minutes. Add reserved 1 cup corn, reduce heat to medium-low, and cook, stirring occasionally, until sauce is thickened to the consistency of maple syrup and corn is cooked through, about 3 minutes. Let cool, then chill in an airtight container until ready to serve.
- Divide syrup and corn among sundae glasses. Top with granita. Sprinkle with cornflakes.
- Do Ahead: Granita and syrup can be made 5 days ahead. Keep granita tightly wrapped in freezer. Transfer syrup to an airtight container and chill.
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Pubg Uc
[email protected]Overall, this was a good recipe. I would make it again with a few modifications.
James Lynn
[email protected]This recipe was a bit too expensive for me.
Aurang Zab
[email protected]This recipe was a bit too time-consuming for me.
Paradise Peep
[email protected]I didn't like the flavor of the coconut milk.
Patrick Allen
[email protected]The corn was a bit overcooked.
Daddy Young Official
[email protected]This was a bit too sweet for my taste.
Cherokee Smith
[email protected]I would definitely recommend this recipe to others.
Ch Omar
[email protected]This is a great recipe for a summer party.
Nuur Muusa
[email protected]I love the combination of corn and coconut milk.
Ella leshem
[email protected]This was a great way to cool down on a hot day.
Jagath Jayawardene 3000
[email protected]So refreshing and tasty!
Nate Schultz
[email protected]This is a simple but delicious recipe. The corn was cooked perfectly and the coconut milk and lime gave it a great flavor. I would definitely recommend this recipe.
Lynn Kynn
[email protected]This was a great way to use up some leftover corn. I added some chopped cilantro and red onion for extra flavor. It was a delicious and healthy snack.
Abigail Annang
[email protected]I made this for a party and it was a hit! Everyone loved it. The corn was sweet and juicy, and the coconut milk and lime added a nice touch of flavor. I would definitely recommend this recipe.
Sa Sathi
[email protected]This recipe was easy to follow and the results were amazing! The corn was cooked perfectly and the coconut milk and lime gave it a wonderful flavor. I will definitely be making this again.
Francis Weefah
[email protected]This was a delicious and refreshing treat! The combination of sweet corn, creamy coconut milk, and crushed ice was perfect. I also loved the addition of lime juice and zest, which gave the dish a nice tang. I will definitely be making this again soon