Sweet Corn Bread Pudding with Radish Marmalade & Celery Ice Cream

Sweet Corn Bread Pudding

1. Start with cutting the croissants and white bread into 1-inch cubes and set aside.
2. In a medium-sized stockpot, combine milk, heavy cream, sugar, vanilla, and bourbon. Place milk mixture on stove and bring to a high simmer—careful not to let it boil over.
3. While milk mixture is heating up, crack eggs into a large bowl and whisk together until well combined. Once milk mixture has come to a boil remove from heat. Using a ladle, slowly temper the hot liquid a little at a time into the eggs whisking constantly. (Chef note: adding too much of the hot liquid at once will cause your eggs to scramble.)
4. Once all of your hot liquid has been added to the eggs, strain your custard through a fine mesh strainer. (Chef note: this ensures there will be no lumps in your custard if you tempered your liquid too quickly into the eggs.)
5. Return custard to a large bowl and whisk in the creamed corn and kernels. Add your cubed bread to the custard and fold everything together making sure all the bread is covered evenly. Let sit at room temperature for 30-45 minutes, stirring occasionally.
6. Grease a 9-inch by 11-inch baking dish generously. Stir your bread pudding mixture once more and pour into prepared baking dish.
7. Bake at 350 F for 30 to 45 minutes until golden in color and center is set with no jiggle.
   
   

Radish Marmalade

1. Finely grate radishes (this can be done in a food processor), save any liquid that comes out from grating radishes.
2. In a large heavy stockpot, combine radishes, sugar, lemon juice, and water over medium high heat. Stir constantly until sugar dissolves.
3. Bring to a rolling boil.
4. Add pectin, stirring constantly until dissolved.
5. Bring to a rolling boil again and boil 2 minutes longer.
6. Remove from heat and skim off foam.
7. Stir in grated ginger.
8. If storing in batches, allow to cool before refrigerating. Store for up to 3 weeks and up to 1 year in properly canned batches.

• To avoid foaming, add ½ teaspoon butter
• If jelly becomes too thick, it can be loosened up with warm water, once it has completely set

Celery Ice Cream:

1. In a heavy saucepan, combine the celery, milk, and heavy cream. Bring to a boil.
2. Turn off the heat, split vanilla bean, scrape into mixture, and add the split bean pieces. Allow to infuse for 1 hour.
3. Remove vanilla bean pieces only.
4. Strain into a bowl, discarding the celery, but mashing into the strainer to get all the flavor out.
5. In another bowl, whisk the egg yolks with the sugar.
6. Add the celery milk and mix. Return to the pan and over a low heat; stir constantly until it coats the back of a wooden spoon. Don’t allow it to boil, or you’ll end up with scrambled celery eggs.
7. Remove from the heat, and cool (over an ice bath, if possible). Continue stirring until its cooled down.
8. Put the cool custard into the fridge, with plastic wrap directly covering the surface to stop a skin forming.
9. Leave to rest overnight.
10. Churn in an ice cream maker, until firm, smooth, and creamy. Transfer to a plastic tub and freeze until needed.

Bring It All Together! 

1. Place a square of sweet corn bread pudding in a blow, top with radish marmalade and celery ice cream, and ENJOY! 

Recipe by Chef Rosana Rivera