Thursday, June 11, 2015
Hominy as an Ingredient for Confections
This bar was made by making a smooth purée of fresh cooked hominy and then mixed with milk chocolate and a little heavy cream. The bottom layer is a praline made with corn nuts and sugar, as you would with an almond praline but using salted corn nuts. This adds a crunchy texture and salt to this otherwise sweet bar. The whole piece is enrobed in dark chocolate where a corn husk was applied to its surface while it was crystallizing so that it would take on its look and feel. I love using these ingredients in this way.