Eucalyptus Popcorn

by Ling @ 22 Oct 2013

Ingredients
300ml cream
180ml milk
200g popcorns, micro waved
3g eucalyptus tea
60g egg yolks
155g sugar
30ml water
150ml cream, whipped
4 gelatine sheets
Liquid nitrogen, for freezing
Short crust base, kelp-infused Suriname cherries, figs compote and for serving
Edible flowers, for garnishing

Preparation
Place the cream, milk, micro waved popcorns and eucalyptus tea into a container and infuse overnight.

Whisk the egg yolks in a mixing bowl until fluffy. Set aside. Heat the sugar and 30ml water in a saucepan until temperature reaches to 110˚C. Slowly add the sugar syrup into the whisked egg yolks and whisking continuously.

Add the gelatine sheets into the popcorn mixture and whisk well. Slowly fold the popcorn mixture into the egg yolk mixture.

Fold in the whipped cream. Drop the mixture into liquid nitrogen and then remove and set aside.

Scatter the short crust base onto each serving plate and top with the eucalyptus popcorn. Serve with the kelp-infused Suriname cherries and figs compote.

Garnish with the edible flowers.

Serves 4

Eucalyptus Popcorn

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