Sweet Corn Zabaglione

In a saucepan, heat the olive oil over high heat and add the onion. Reduce the heat to medium heat and cook until the onion is translucent, 3 to 4 minutes. Add the corn and garlic and cook until the corn is tender, another 3 to 4 minutes. Add the cream and simmer for 10 minutes. Transfer to a blender and a puree the corn mixture until smooth (see note). Strain the purée through a fine-mesh sieve.

Bring 1 inch of water to a simmer in the bottom of a double boiler. Pour the corn purée into a bowl and whisk in the egg yolk. Transfer to the top pan of the double boiler and set over the simmering water. Whisk until thickened, about 10 minutes. Season with salt.

Cat's Note:

Always err on the side of caution when blending hot foods. Pour small batches into the blender and hold the lid on tightly while the machine is running.