Corn soup espuma

Sweat the chopped onion and garlic in a small amount of oil until translucent.

Add the corn and continue to cook.

Add the vegetable stock and Culinaire Végétop and simmer until the corn is soft.

Blend until smooth and strain.

Pass through a fine sieve for a smooth texture.

While the mixture is still hot, whisk in the bloomed gelatin and season with salt and white pepper.

Transfer to a siphon and charge with two gas cartridges.

Keep warm until serving.

Dice the red bell pepper.

Cut the zucchini in half lengthwise and then in diamonds.

Hold the green onion at a 45-degree angle on the cutting board.

Trim the root end and the top of the green part of the onion.

Slice diagonally across the stalk to create thin, oblique slices.

In a hot pan, sweat the red bell pepper and season with salt and pepper.

Blanch the zucchini.

Blanch the whole corn the cob, cut it neatly to keep strips of the cob intact.

Lay the zucchini and the corn on an oven tray and blow torch them to grill them.