Page 54 - CWA MAY-JUNE 2020-v2

名 SALTED POPCORN MALT

厨 By Chef Janice Wong| Serves 4

食 2am:dessertbar

谱

10g gelatin sheets
55ml water
166g sugar
4 egg yolks
200ml cream (36%)
Popcorn Powder
1pkt buttered microwaved popcorn
100g sugar
5g unsalted butter
1g sea salt

Salted Caramel
960g sugar
160ml water
800ml cream (36%)
160g unsalted butter
30g sea salt
Grenadine Sauce
1g agar Yuzu Parfait
300ml grenadine 8g gelatin sheets
125g sugar
Passionfruit Sorbet 40ml water
120ml water 62g egg yolks
36ml trimoline 50ml yuzu juice
30g sugar 200ml cream (36%)
1g pectine NH
2g stabilizer Malt Custard
500g passionfruit puree 320ml milk
20g sugar
Popcorn Parfait (Salty) 50g egg yolk
1pkt buttered microwaved popcorn 65g malt powder
400g cream (36%) 3g Maldon sea salt
150ml milk 25g corn flour
10g unsalted butter 25g unsalted butter, cubed
12g sea salt
1 Potato, sliced and deep-fried, for plating
10g gelatin sheets
55ml water
166g sugar
4 egg yolks Grenadine Sauce
200ml cream (36%)
1. In a pot over medium heat, mix agar powder with
Popcorn Parfait (Sweet) grenadine syrup. Transfer to a container. Transfer to an
1pkt buttered microwaved popcorn immersion blender and blend until smooth. Store inside a
400ml cream (36%) squeeze bottle and set aside.
150ml milk
10g unsalted butter
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