Corn with Garlic and Fennel Cream

Instructions

1. 1

   In a small pot, bring the water, cream, garlic and diced fennel to a boil. Simmer for 10 to 15 minutes over low heat or until the garlic is very tender and the liquid has reduced by one-third. Remove from the heat. Add the ground fennel seeds.

2. 2

   In a blender, purée the cream mixture until smooth. Season with salt and pepper. Keep warm.

3. 3

   Meanwhile, in a pot of salted boiling water, cook the corn for 10 minutes. Drain.

4. 4

   Drizzle the corn with lemon juice. Cover with the garlic cream. Sprinkle with fleur de sel and Espelette pepper. Garnish with fennel fronds.