Recipes > Bobby Cortez > Corn Truffle Waffle

Chef Roberto Cortez Corn Truffle Waffle 4
Chef Roberto Cortez Corn Truffle Waffle 4

HEIRLOOM CORN TRUFFLE WAFFLE, CORN VELOUTÉ

Elder Flower

Elder Flower

Experience the allure of Elder Flowers delicate white and yellow blossoms measuring 1/8" wide or smaller, growing in captivating tight clusters, often accompanied by unopened green buds. Each cluster is unique in size and stem attachment. Raw Elder Flowers delight the palate with their grassy, slightly bitter flavor, revealing a subtle floral essence and a hint of zing.

Micro Huauzontle™

Micro Huauzontle™

Introducing Huauzontle in Microgreen form! This native Mexican plant established itself as a prized herb during the ancient Aztec rule. As a close relative of Quinoa, Amaranth and Epazote, Micro Huauzontle™ possesses pleasant earthy flavors with subtle peppery and nutty notes. Its tender, lavender-pink and green leaves add great texture to many traditional Mexican cuisines. Add a captivating twist to the classic Tortas de Huauzontle or include this savory Microgreen on top of Enchiladas or Menudo soup! Micro Huauzontle™ is available to be grown to-order, with lead times typically of 1 - 3 months. Reach out to your local produce supplier or our team at info@freshorigins.com for exact lead times.

Micro Sun Daisy Mix™

Micro Sun Daisy Mix™

Micro Flowers™ Micro Sun Daisy Mix™ is a rainbow mix of flowers that resemble both sunflower and daisy. Choose from tiny white, lemon yellow, gold, rust and purple hues to brighten up your next salad, beverage or entree.

Petite® Sorrel Green Apple™

Petite® Sorrel Green Apple™

Petite® Sorrel Green Apple™ has succulent leaves with a highly polished dark green color on top and a glistening iridescence underneath. This Petite has a tart green apple bite accompanied by a nice crunch. This sturdy sorrel is perfect for pairing with many seafoods like shellfish and smoked salmon. It's also a beautiful addition to desserts and specialty cocktails.

HEIRLOOM CORN TRUFFLE WAFFLE, CORN VELOUTÉ

WITH WHIPPED AGED GOAT CHEESE & ELDER FLOWER SYRUP

Ingredients

  • Elder Flower
  • Micro Huauzontle™
  • Micro Sun Daisy Mix™
  • Petite® Sorrel Green Apple™

WHIPPED AGED GOAT CHEESE:

  • 2 ¼ cups heavy cream
  • 1 ¼ cups aged goat cheese, room temperature
  • 2 tsp agar agar
  • 1 tsp sea salt

ELDER FLOWER SYRUP:

  • 3 cups organic maple syrup
  • 1 cup Fresh Origins® Elder Flower™

CORN STOCK:

  • 6 corn cobs
  • 2 cups skim milk
  • 4 cups chicken stock

CORN VELOUTÉ:

  • 6 cups corn stock (above)
  • 3 cups corn kernels
  • 1 ½ cups onion
  • 1 Tbsp butter
  • 2 tsp olive oil
  • 2 Tbsp heavy cream
  • Sugar as needed
  • Salt and white pepper to taste

HEIRLOOM CORN TRUFFLE WAFFLES:

  • 1 ¾ cups organic all-purpose flour
  • 1 ½ cups stone ground heirloom cornmeal
  • 1 Tbsp baking powder
  • 1 tsp sea salt
  • 2 large Australian or summer truffles, crushed with a fork
  • 2 Tbsp maple syrup
  • 2 ½ cups organic whole milk
  • 2 Tbsp grapeseed oil
  • 2 Tbsp melted Irish butter
  • 2 large eggs, beaten

FINAL TOPPINGS - MICROGREENS AND MICRO FLOWERS:

  • ½ cup Fresh Origins® Petite® Sorrel Green Apple™
  • ¼ cup Fresh Origins® Micro Huauzontle™
  • ¼ cup Fresh Origins® Micro Sun Daisy™, petals only

Instructions

WHIPPED AGED GOAT CHEESE:
  1. Bring the heavy cream to a boil with the agar agar and whisk until slightly thickened. Remove from heat and add the goat cheese and sea salt. Cover and set aside for 20 minutes
  2. Place in a blender until smooth and pass through a chinois.
  3. Place in a container and in the refrigerator overnight. The next day beat in a mixer until soft peaks. Keep cold.
ELDER FLOWER SYRUP:
  1. Bring the maple syrup 60° C over medium heat in a medium saucepan. 
  2. Add ¾ of the Elder Flower, remove from heat, cover and allow to steep for 1 hour. Strain and set aside
  3. Add the remaining Elder Flower to the syrup before serving.
CORN STOCK:
  1. Place the corn cobs, milk, and stock in a large saucepan. Bring to a boil then reduce heat to a simmer. Simmer for 30 minutes then strain discarding the corn cobs.
CORN VELOUTÉ:
  1. Place the butter and olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent (3 to 4 minutes).
  2. Add the corn kernels and cool for 2 more minutes. 
  3. Add the corn stock and bring to a boil. Cook for 20 minutes or until corn kernels are very tender. Place all ingredients in a blender and puree until smooth. Pass through a fine mesh sieve pressing on the solids to extract all the liquid.
  4. Return the soup to a saucepan and reduce by 1/3. 
  5. Add the cream, blend, and strain.
  6. Season and keep warm.
HEIRLOOM CORN TRUFFLE WAFFLES:
  1. Preheat the waffle maker and set aside.
  2. In a large mixing bowl, combine the flour, cornmeal, baking powder, and sea salt. Whisk to remove any lumps and aerate.
  3. Add the crushed black truffles and mix well.
  4. In another bowl, combine the milk, maple syrup, grapeseed oil, and melted butter. Mix well and slowly add to the dry ingredients. Mix just until thoroughly mixed through.
  5. Pour into desired waffle maker until golden brown, set aside.
TO ASSEMBLE THE DISH:
  1. Pour desired amount of corn velouté into a soup bowl, cut two pieces of warm waffle and place in the bowl and top with Petite® Sorrel Green Apple™ and Micro Huauzontle™.
  2. With a warm spoon, scoop a rocher of aged goat cheese into the bowl and top with Micro Sun Daisy™ flower petals.