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CARLA HALL White Chocolate Corn Mousse

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ingredients
WHITE CHOCOLATE CORN MOUSSE
3 cups heavy cream (divided)
2 cups frozen corn kernels (thawed)
1 tablespoon sugar
1/2 teaspoon ground coriander
1/2 teaspoon salt
4 ounces white chocolate chips
1 teaspoon vanilla extract
1 cup caramel corn (to garnish)

directions
In a small heavy saucepan over medium heat, add 2 cups of the heavy cream, corn, sugar, coriander and salt and bring to a boil. Remove from heat and place into carafe of a blender, blend until smooth.
Place white chocolate into a medium bowl. Strain corn mixture through a fine mesh sieve over the white chocolate and let sit for 5 minutes. Stir until smooth and set aside to cool slightly.
In the bowl of a stand mixer fitted with a whisk attachment, add the remaining 1 cup of heavy cream and beat until medium peaks are formed. Whisk in vanilla extract. Gently fold the whipped cream into the corn chocolate mixture. Remove mixture to a piping bag and pipe into 5 parfait glasses. Place in the fridge for at least 2 hours.
Remove from the fridge and top with caramel corn.
Tip: Top with a whipped cream spiced with coriander if you don’t want to use caramel corn.

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