Popcorn Panna Cotta, Milk Chocolate Gelee, Peanut Nib Streusel and Caramel Crunch
Ingredients
POPCORN PANNA COTTA
90 g popcorn
20 g grape seed oil
1000 g whole milk
7 g salt
50 g sugar
120 g 31% Crème Française White Chocolate
10 g gelatin
PEANUT COCOA NIB STREUSSEL
125 g peanuts, lightly roasted
120 g sugar
80 g cocoa nibs
120 g all-purpose flour
2 g salt
115 g butter
CARAMEL MERINGUE
75 g sugar
225 g water
3.75 g versawhip 600
1.5 g zanthan gum
MILK CHOCOLATE GEL
250 g water
2.5 g agar agar
150 g Collection Etienne 38% Soleil d'Or Milk Chocolate
Directions
POPCORN PANNA COTTA
Pop corn with oil in a covered pan.
Heat milk, salt, sugar in a second pan
Add popped corn and simmer for 3-5 minutes.
Press all through a chinois to capture corn kernals
Blend for 2-3 minutes with chocolate and gelatin.
Chill desired shape.
PEANUT COCOA NIB STREUSSEL
Process first 5 ingredients into a fine powder.
Add butter and pulse to create desired texture.
Bake @ 325 F. approx. 12-15 minutes.
CARAMEL MERINGUE
Make a dry caramel with sugar.
Deglaze with warm water.
Add versawhip and zanthan gum, incorporate well with an immersion blender.
When completely cool, whip in a stand mixer to produce a meringue.
Dehydrate in an oven at 150 degrees F.
MILK CHOCOLATE GEL
Add agar agar to lukewarm water and then bring to a boil while whisking.
Add chocolate, then immersion blend.
Pour into a glass or ceramic vessel.
Chill. Cover. Un-mold. Cut. Use
