Mousses of Red Pepper and Basil, Crisp Parmigiano Reggiano
Reserve ¼ cup corn kernels for garnish. Place cobs, milk and stock or water. In a stock pot and simmer for twenty minutes with a sprig of basil. Remove cobs, cool, and then scrape the cob with the back of a chef’s knife. Toss out the cobs and keep the corn pieces that come from the cobs. Strain the milk and stock mixture and reserve. Using a vegetable juicer, juice half the remaining corn kernels. Melt the olive oil and butter in a heavy pot over medium heat. Add onion and celery and cook until tender, but not brown. Add the milk/stock mixture, the rest of the corn kernels(except those reserved for garnish), corn juice, the corn from scraping the cobs. Cook for fifteen minutes until corn is tender. Puree in a blender and strain after blending. Season with salt and Tabasco.
Blanch basil leaves in boiling water for thirty seconds and remove to ice water to cool. Squeeze out the excess water. Puree the basil and place in a mixing bowl. Puree the ½ roasted red pepper. Whip together the cream cheese and butter. Distribute half the cheese mixture into each of the purees. Season to taste with salt.
Parmigiano Reggiano Crisp
Using a 3” circle ring as a guide, distribute the cheese in a 6 even circles on a sheet pan lined with a silicon baking mat. Bake at 350 degrees about 12-15 minutes (cheese moisture varies), watch carefully. Edges should turn nice golden and middle should be a pale golden. Remove while hot to a rolling pin and let cool until crisp.
Heat soup to serving temperature. Warm corn, basil, and red pepper in a tablespoon water in and distribute into the bottom of soup bowls. Scoop a small portion of each mousse into the parmigiano reggiano crisp. Pour soup around the crisp.