INGREDIENTS

For the blinis:

280 g corn (tinned, drained)
30 g cornflakes
2 eggs
Salt
Cayenne pepper
1 pinch of sugar
20 g polenta flour (corn flour)
20–30 g flour
2–3 tbsp olive oil
 

For the mascarpone cream:

300 g mascarpone
Juice of a lemon
80 g dried tomatoes, chopped finely
3 tbsp basil leaves cut into strips
Salt
Freshly ground black pepper
 

For the garnish:

Several basil leaves

HOW TO MAKE IT

1. Put the corn, cornflakes, eggs, salt, cayenne pepper, sugar, polenta flour and flour into a bowl and mix with the hand blender.
2. Form small cakes from the mixture using a ring mould. Heat the olive oil in a non-stick pan, carefully add the round cakes using a spatula and fry until lightly browned. After frying, leave the blinis to drain on some kitchen paper.
3. Now, quickly mix the mascarpone with the lemon juice, finely chopped dried tomatoes and the strips of basil leaves and season to taste with salt and pepper.
4. Serve the blinis with a quenelle of mascarpone cream on top of each one. The quenelles can be best formed using two tablespoons.
5. Garnish with basil leaves.