Sweet Corn Emulsion - cooking recipe

Ingredients

2 liters heavy cream
1/2 yellow onion, julienne
3 garlic cloves, rough chopped
1/4 ounce saffron thread
4 teaspoons chicken base
7 ears corn
1 pinch cayenne pepper
salt
white pepper
1 ounce vegetable oil

Preparation

Remove corn from cobbs.
Place corn and onion into a heavy bottom pot and with oil and cook on medium heat for about 10 minutes.
Add the garlic and cook for 5 more minutes.
Add the heavy cream and bring to a simmer. Cook 10 more minutes.
Add the chicken base and stir until dissolved.
Strain through a chinois or cheesecloth.
Add saffron, salt, pepper and cayenne.