Chipaguazu Recipe - Cooking Index
Chipaguazu Recipe - Cooking Index
| 8 | Corn | |
| 5 | Eggs - separated | |
| 1 | Salt | |
| 1/2 cup | 118ml | Heavy cream |
| 1/4 cup | 59ml | Mozzarella - shredded |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1/4 cup | 59ml | Cabrales or queso blanco - for garnish |
Preheat over to 350 degrees. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream. Beat egg whites to soft peaks. Fold corn mixture into egg whites and gently add mozzarella and baking powder.
Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath. Unmold onto plates and garnish with cabrales or queso blanco.
This recipe yields 8 servings.
Source:
MELTING POT with Alex Garcia - (Show # MP-1B03) - from the TV FOOD NETWORK
Average rating:
4.5 (2 votes)
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