Maxime Lizotte’s Corn Mousse in a Jar

Ingredients

• Corn Mousse

  • 2 tsp gelatin
  • 3 tbsp (45 ml) cold water
  • 1 cup (250 ml) milk
  • 1 2/3 cups (250 g) frozen corn kernels
  • 1 1/2 tsp (7.5 ml) sweet clover extract
  • 1 pinch salt
  • 1 egg
  • 1 egg yolk
  • 6 tbsp (60 g) maple sugar
  • 1 cup (250 ml) 35% whipping cream

• Squash Pound Cake

  • 1/2 cup (115 g) unsalted butter, softened
  • 2/3 cup (105 g) maple sugar
  • 2 tsp (10 ml) balsam poplar extract (see note) or five-spice powder
  • 1 egg
  • 3 tbsp (45 ml) homemade squash purée or store-bought pumpkin purée
  • 2/3 cup (100 g) unbleached all-purpose flour
  • 1/4 tsp salt

• Caramel Sauce

  • 1 cup (160 g) maple sugar
  • 1/4 cup (55 g) unsalted butter, softened
  • 1/2 cup (125 ml) 35% whipping cream
  • 1/2 tsp (2.5 ml) balsam poplar extract or five-spice powder (optional)
  • 1 pinch salt