Mais con Yelo
In the Philippines, mais con yelo is a traditional block of crushed ice with layers of corn and refined milk. For this model, backed by a “rare glow” served at Inapuyan culinary restaurant by culinary expert Jonathan Dario Salvador in Candon City, milk and ice are collected with mashed corn to make celestial granite, stacked on a new corn in a drink and topped with crunchy corn flakes.
- 4 ears of corn, kernels cut from cobs, cobs reserved
- 3/4 cup heavy cream
- 1/4 cup condensed milk
- 1/4 cup evaporated milk
- 8 Tbsp. granulated sugar, divided
- 1 3/4 tsp. kosher salt.
- 1/4 cup plus 2 Tbsp.
Put aside 1 cup corn portions for the syrup. Move remaining pieces to an enormous bowl. Utilizing the handle of a spoon or a margarine blade, overwhelmingly scape cobs over bowl to discharge any outstanding bits of pieces and however much corn fluid as could be expected. Move portions and fluid to a blender. Mix on rapid until melted however much as could be expected (there will at present be some little pieces—that is alright), around 1 moment. Move to a sheet of cheesecloth, at that point wring and wind group to discharge corn fluid into a medium bowl (you ought to have ¾–1 cup). Dispose of solids.
Include cream, dense milk, dissipated milk, 2 Tbsp. granulated sugar, 3/4 tsp. salt, and 2 cups water to bowl with corn fluid and rush to join. Empty blend into a 13×9″ preparing dish. Freeze until cold around the edges, around 30 minutes. Utilizing a fork, scratch granita like clockwork until ice precious stones are thick, cold, and flaky, around 2 hours. Spread firmly and freeze until prepared to utilize.
Then, bring earthy colored sugar, staying 6 Tbsp. granulated sugar, staying 1 tsp. salt, and 1 cup water to a bubble in a medium pot over medium-high warmth. Cook, mixing once in a while, until syrup is shiny and somewhat thickened yet at the same time runny, 10–15 minutes. Include held 1 cup corn, decrease warmth to medium-low, and cook, blending once in a while, until sauce is thickened to the consistency of maple syrup and corn is cooked through, around 3 minutes. Let cool, at that point chill in a hermetically sealed compartment until prepared to serve.
Separation syrup and corn among dessert glasses. Top with granita. Sprinkle with cornflakes.
Do Ahead: Granita and syrup can be made 5 days ahead. Keep granita firmly enclosed by cooler. Move syrup to a water/air proof compartment and chill.