Popcorn and caramel entremet composed of
– a vanilla biscuit,
– caramel,
– popcorn mousse,
– yellow velvet spray.
Material used
– Silikomart naturae corncob mould
– Ancel 210 bloom gelatine
– Baking paper
– Yellow velvet spray
Ingredients
Vanilla biscuit
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g liquid cream 30%
Popcorn infused liquid cream
✔40g corn
✔200g liquid cream
Popcorn mousse
✔60g liquid cream infused with popcorn
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatine
✔100g full cream 30% MG min
Assembly
Yellow velvet spray
The recipe
Vanilla biscuit
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
In a bowl pour the egg, brown sugar, cream, vanilla powder. Then add the melted butter. Sift in the flour. In another bowl, beat the egg whites with an electric mixer. Gently fold in the egg whites. Spread the mixture over 1 cm, smooth it out with an angled spatula and bake at 170°C for 10 minutes, then cut the cold biscuit to the diameter of your moulds.
Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g liquid cream 30%
Heat the sugar in a pan. When it turns golden, add the butter gradually. Stir. Finally add the hot cream. Cook over low heat for about 6 minutes so that the caramel thickens. Strain and put in a cool place. Place 1 to 2 spoonfuls on each biscuit and place in the freezer.
Popcorn-infused liquid cream
✔40g corn
✔200g of liquid cream
Pour corn kernels into a pan with a little oil. Place a lid on it and heat. When all the popcorn has popped, add some liquid cream. Heat the cream, turn off the heat and leave to infuse for at least 1 to 2 hours. Strain the popcorns by crushing them as much as possible to recover the infused cream.
Popcorn mousse
✔60g liquid cream infused with popcorn
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatine
✔100g full cream 30% MG min.
In a bowl of cold water, place the gelatine leaves. In a bowl, add two egg yolks with powdered sugar and mix. Return the infused cream to the heat and pour it gradually into the bowl. Stir and return to the pan. Cook without stopping to stir, without exceeding 82 to 83°C. Remove from the heat, add the gelatine, mix and set aside to cool slightly. In the meantime, whip the 100g of cold liquid cream with an electric mixer. Mix in the previous mixture and stir gently with a spatula.
Assembly
Fill the silikomart Naturae Corncobs with popcorn mousse. Add the vanilla biscuit with the caramel on the inside. Place in the freezer overnight.
The next day, remove the cakes from the moulds and immediately apply a yellow velvet spray.
I made white chocolate leaves coloured in green to decorate. I served with some popcorn and the remaining caramel.
