4 people
For the necklaces
350 g corn water (from a tin of sweetcorn)
100 g grape seed oil
40 g cornflour (cornstarch)
2 g salt
20 g fried corn powder
For the candied mandarin
2 mandarins
3 litres water
200 g sugar
100 g Cointreau
For the coconut and safflower ice cream
500 g milk
30 g dried coconut
200 g liquid cream
200 g sugar
300 g coconut milk
2 g safflower
For the mandarin gel
200 g preserved mandarins
40 g sugar
0.5 g xanthan gum
For the necklaces
Cold mix the ingredients except the corn powder.
Place a 15 cm diameter stainless steel ring in the centre of a 30 cm diameter non-stick pan (so that the space between the edges remains empty). Put 40 grams of the mixture in there to brown over a low heat. Remove the ring and then the necklace, with extreme care. Leave it to cool. Sprinkle with the corn powder. Set aside.
For the candied mandarin
Cook the mandarins in water for 5 minutes. Discard the water and repeat this operation three times. Finally, add the water (approx. 400 g), the sugar and alcohol, and simmer over low heat for 45 minutes. Leave to rest in the syrup. Then cut each mandarin in half.
For the coconut and safflower ice cream
Boil all the ingredients. Strain the mixture and place in the ice-cream maker until it is ready. Set aside.
For the mandarin gel
Drain the mandarins and mix with the other ingredients. Crush and strain. Set aside.
Fill the mandarins with the coconut ice cream and cover with a little gel. Place the maize necklace very carefully to one side.