Hello, was hoping i could get some tips here on the best methods for making nice smooth purees. I've long stuggled to make them. I made a few attempts today to make a roasted corn puree for a scallop dish im making. I always end up with either some creamed corn mealy junk or a pool of corn flavored cream. I cant seem to get anything close to a nice smooth pureed consistency. I'm sure the issue is technique and execution.
I started with some shallots i cooked in some butter, cut corn off the cob, mixed it in a bit, seasoned it then roasted it in the over until done. I then transfered that to a blender,added a touch of stock and a bit of cream and pureed. it was very grainy and i think i added too much liquid as it was very soupy. after straining i was left with a bowl of liquid and a sieve full of corn guts i then tried to add some liquid to said guts and puree and strain that, but it just compounded the issue
Second attempt i cooked the corn the same way, transfered to a bowl, slowly added stock and cream and milk and took an immersion blender to it. this did a better job making a mess of the surrounding area then it did a puree. the immersion blender couldnt seem to really get the job done unless i added so much liquid that it again became soupy.
My desired result is something silky and smooth like so:
Not sure where I am going wrong, would GREATLY appreciate if someone could help me out with the proper technique and maybe the proper ratio of corn to liquid and which liquids to use. My idea was basically a corn puree spoon push kind of thing with some poblano risotto spooned over it with some seared scallops on top topped with a shrimp/avocodoa salad kind of garnish. looked to good in my head, not so great in reality