I started the dessert by making corn crepes, using a light batter with white corn kernels added to it. I laid the crepes out and spread some lightly sweetened whipped mascarpone cream in the center of each one, then spooned a little cooked blueberry compote over the cream. I folded the crepes over the filling and refrigerated them while make the rest of the components. Next, I started a maple caramel sauce by combining cream, maple syrup, sugar and salt in a saucepan. I brought it to a boil, then lowered the heat and let it reduce slowly until it became thick and creamy. The final step was to quickly saute more white corn kernels in a little butter and sugar, adding fresh blueberries at the end just to heat them through.
To assemble the dessert I spooned some of the warm maple caramel on the plate, set the crepes on top, spooned a little more of the sauce on them and scattered the sauteed corn and blueberries across the top. It was a lovely blend of tastes and textures, and the market tour group seemed to really enjoy it. I had a lot of fun presenting them with a seasonal dessert using a summer vegetable ... it might even make an appearance on the Grange dessert menu!