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Indian Corn Custard with Compote

Anonymous Fri Oct 07 11:33:39 2005

Corn Custard

Choux Pastry Maple Leaves

Meringue Mushrooms

Compote of Woodland Fruit

OTHER COMPONENTS

Maple-leaf Tuilles (see Kauai Fruit

Terrine with Lime Sauce)

TO SERVE

Unmold custards; trim edges as needed. Center custards inside maple-leaf choux. Heat reserved maple sauce. Strain; pour over and around custards. Garnish with meringue mushrooms, fruit compote and maple-leaf tuilles.

NOTES

Season: Fall, Winter

Food cost: Moderate

History: Menu features a medley of traditional American foods.

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