Popcorn dessert consisting of
– a vanilla popcorn biscuit,
– caramel,
– popcorn mousse,
– white velvet spray,
– a scoop of caramel ice cream,
– caramelised popcorn.
Equipment used
– Silikomart mini Raggiio X6 mould
– Ancel 210 Bloom gelatine (gold quality)
– Silikomart quenelle mould
– White velvet sprays
Ingredients
Vanilla biscuit and popcorn
✔30g sugar
✔1 egg
✔Vanilla powder
✔40g single cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
✔15g blended popcorn
Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g single cream (30% fat)
Popcorn mousse
✔200g cream
✔30g popcorn
+
✔150g cream
✔2 egg yolks
✔30g sugar
✔3g gelatine
✔120g single cream
White velvet spray
The recipe
For 5 desserts
Vanilla and popcorn biscuit
✔30g sugar
✔1 egg
✔Vanilla powder
✔40g single cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
✔15g blended popcorn
Make popcorn. Pour a little oil and the corn kernels (45g) into a saucepan. Place a lid on the saucepan and heat.
Finely blend 15g of popcorn and set aside the rest to make the popcorn mousse.
In a bowl, mix together the dry ingredients: flour, caster sugar, popcorn powder and a little vanilla powder.
Add 1 egg, the single cream and melted butter. Mix together. Beat the egg whites with an electric mixer. Take a small amount of the egg whites and mix into the dry ingredients to loosen the mixture. Add the rest of the egg whites, stirring gently with a spatula.
Pour the batter onto a baking tray lined with baking paper.
Smooth with an offset spatula to ensure an even thickness.
Bake in an oven at 170°C for about 12 to 15 minutes.
Leave to cool, then cut out your biscuit using a circular cookie cutter slightly smaller than your mould. Using a piping nozzle, pierce the centre of each biscuit. Cut the remaining biscuit into corn cob shapes for the mould.
Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g single cream (30% fat)
Heat the sugar in a saucepan. When it begins to brown, gradually add the butter. Stir. Finally, add the hot cream. Cook over a low heat for about 6 minutes until the caramel thickens. Cover with cling film and place in the fridge to cool. When it has cooled, use it to cover the vanilla biscuits.
Then fill a piping bag with the remaining caramel to decorate your plate.
Popcorn mousse
✔200g cream
✔30g popcorn
+
✔150g cream
✔2 egg yolks
✔30g sugar
✔3g gelatine
✔120g single cream
Infuse the popcorn (approx. 30g) in 200g of single cream, which has been heated for at least 30 minutes.
Place the gelatine sheets in a bowl of cold water. In a mixing bowl, add two egg yolks and caster sugar and mix. Reheat the infused cream, strain it (press the popcorn as hard as possible to extract as much cream as possible. I managed to recover 150g of cream) and pour it gradually into the mixing bowl.
Mix and return everything to the saucepan. Cook, stirring constantly, without exceeding 82 to 83°C. Remove from the heat, add the drained gelatine, mix and set aside to allow the mixture to cool slightly. Meanwhile, whip the 120g of very cold liquid cream with an electric mixer. Add the previous mixture (when the temperature is below 35°C) and stir gently with a spatula.
Assembly
Fill the Silikomart Mini Raggio mould with popcorn mousse, pushing it up the sides with a spoon and leaving room for the vanilla biscuit.
Place the caramel-covered vanilla biscuit with the caramel side facing inwards.
Place in the freezer overnight.
Fill the corn cob mould with the remaining popcorn mousse. Place the caramel-covered vanilla biscuit on top and also place in the freezer.
The next day, remove the desserts from their moulds and immediately apply the white velvet spray. Keep in a cool place until ready to serve.
Make caramelised popcorn to decorate your dessert.
Drizzle caramel over your serving plate. Place your two desserts on your plate. Finish with a few caramelised popcorns and add the caramel ice cream scoop just before serving.
