Marano Corn Tacos | Lorenzo Cogo

Ingredients for 4 servings

For the tacos

• 200 grams of corn flour
• 100 grams of fondant sugar
• 95 grams of isomalt
• 40 grams of glucose

For the crème fraîche and spinach mousse

• 200 grams of fresh spinach
• 30 grams of crème fraîche
• Lemon juice
• Salt

For the vegetables

• 3 cloves of daikon
• 1 leaf of purple cabbage, julienned
• Garlic sprouts
• Poppy seeds
• Purple shiso cress

Method for the tacos

Melt the three types of sugar at 160°C (320°F). Once melted, remove from heat and mix with corn flour.
Cool the mixture on a silicone mat. Transfer to a blender and blend finely.
Using a sieve, dust the obtained mixture on a baking sheet, forming disks of sugar powder. Bake in the oven at 160°C (320°F) for 2-3 minutes to melt the sugar. Use an appropriate mold to form tacos and store them in a dry place.

Method for the crème fraîche and spinach mousse

Blanch the spinach in boiling water, squeeze well, and blend until smooth.
Mix some of the spinach puree with the crème fraîche. Season it with salt and lemon juice. Transfer to a piping bag and store.

Plating

Fill the tacos with the crème fraîche and spinach mousse.
Add julienned purple cabbage and garlic sprouts.
Sprinkle with poppy seeds.
Finish with daikon and purple shiso cress.

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All the photos by Rodolfo Hernandez