Corn Crumble
Make this zero-waste crumble using corn pulp left over from Maxime Lizotte’s corn mousse cups. Once dehydrated, combine the corn fibre with maple sugar, butter and flour. It’s a naturally sweet bit of crunch that allows you to use the whole ingredient in a single dessert.
Make this zero-waste crumble using corn pulp left over from Maxime Lizotte’s corn mousse cups. Once dehydrated, combine the corn fibre with maple sugar, butter and flour. It’s a naturally sweet bit of crunch that allows you to use the whole ingredient in a single dessert.