First cut the shallots in half and clean them, now chop them.
Then add a drizzle of oil to a hot pan and glaze the shallots on a medium heat. Also add the salt.
Once the shallots have softened add the blanched corn kernels with the vegetable broth, the cream and the lovage. Let the liquid reduce on a medium heat till almost everything has evaporated.
Then remove the sprigs of lovage and transfer everything into a blender. Blend this till smooth. This takes at least 5 minutes.
Now also add a drizzle of the white wine vinegar to give the cream some freshness.
Normally I always add a binder to a cream to prevent it from splitting, but corn has so much starch that it binds on it’s own.
After that pass it through a fine sieve and use a ladle to make it a bit easier. Then transfer it into a piping bottle and keep it in your fridge.
