Page 55 - CWA MAY-JUNE 2020-v2

Passionfruit Sorbet Popcorn Powder

2. Add water and trimoline to a pot and bring to a boil. 12. Pop popcorn in the microwave as per packaging
Once boiled, add sugar, pectine NH and stabilizer to pot instructions and set aside. In a large pan, add sugar and stir
and whisk into water. Bring mixture to a boil again. Transfer over medium heat until caramelized. Add butter and sea
to an immersion blender and add passionfruit puree. Blend salt into pan and stir over medium heat for 10 seconds. Add CHEF + RECIPE
till homogenised. Sieve mixture. popcorn into the pan. Coat popcorn evenly and set aside
to cool until room temperature. Add coated popcorn to
3. Using a pacojet, pour 600g of the mixture into a paco- a food processer and pulse until the popcorn turns into a
tin and freeze for 4 hours. powder. Transfer powder to an air-tight container and set
aside in freezer.
Popcorn Parfait (Salty)
Salted Caramel
4. Pop popcorn in the microwave as per packaging
instructions and set aside. 13. In a 3-litre pot, add in sugar and water. Bring pot to
a boil or until dark golden brown caramel forms. Set aside.
In a pot, add in cream slowly and heat over low heat for
5. Create an infusion by adding 400g cream, milk, butter 10 seconds. Whisk cream to the pot with golden brown
and sea salt to a pot and bring to a boil. Add in popcorn caramel. Add in cubed room temperature butter and sea
to pot to absorb flavour for 20 minutes. Sieve popcorn liquid salt to pot and whisk until smooth. Pass mixture through a
through a fine sieve and set aside. fine sieve. Allow it to cool and transfer it into a squeeze
bottle.
6. Bloom gelatine in a bowl. In a pot, add water and
sugar and bring to a boil to 119˚C. In a mixing bowl, add Yuzu Parfait
egg yolks and whisk to create a pate-bomb. Set mixer
to medium and pour slowly 119˚C sugar & water mixture
into the mixer to form sugar syrup. Once sugar syrup is fully 14. Bloom gelatine sheets in ice water. In a pot, bring
poured in, set mixer to high and whisk until mixture cools sugar and water to a boil until 119˚C. In an electric mixer,
down to 25˚C. add egg yolks and whisk at high speed until ribbon stage.
Lower the speed of the electric mixer to medium and pour
in sugar & water syrup. Set aside to cool to 25˚C.
7. In another pot, add 100g of the infusion and boil until
90˚C. Dissolve bloomed gelatine sheet into the infusion. In a
mixing bowl, add in 200g cream and whisk until semi-soft.
Using another bowl, fold pate-bomb into popcorn infusion, 15. In a pot, add yuzu juice and boil. Once boiled, add
followed by whipped cream. Transfer mixture into a mould bloomed gelatine sheets and allow dissolving until room
and freeze for 4 hours. temperature. In a separate mixing bowl, whisk cream until
semi-soft.
Popcorn Parfait (Sweet)
16. Fold pate-bomb into yuzu juice and add whipped
cream. Transfer mixture to a mould and freeze for 4 hours.
8. Pop popcorn in the microwave as per packaging Remove from mould and keep frozen in freezer.
instructions and set aside.
Malt Custard
9. Create an infusion by adding 400g cream, milk and
butter to a pot and bring to a boil. Add in popcorn to pot to
absorb flavour for 20 minutes. Sieve popcorn liquid through 17. In a pot, add milk and sugar and simmer until boiled.
a fine sieve and set aside. Temper egg yolks with boiled milk & sugar. Add tempered
egg yolks, boiled milk & sugar, malt powder, Maldon sea
salt and corn flour into pot again and whisk over medium
10. Bloom gelatine in a bowl. In a pot, add water and heat until thickened. Remove pot from heat and stir in
sugar and bring to a boil to 119˚C. In a mixing bowl, add unsalted butter until smooth. Sieve the mixture and reserve
egg yolks and whisk to create a pate-bomb. Set mixer
to medium and pour slowly 119˚C sugar & water mixture in a container. Set aside in fridge.
into the mixer to form sugar syrup. Once sugar syrup is fully
poured in, set mixer to high and whisk until mixture cools 18. Add sweet popcorn parfait to a mould to form the
down to 25˚C. first layer. For the second layer, add salty popcorn parfait
followed by yuzu parfait. Store in freezer. On a serving plate,
11. In another pot, add 100g of the infusion and boil until spread malt custard evenly. Add moulded parfait onto
90˚C. Dissolve bloomed gelatine sheet into the infusion. In a malt custard spread, followed by passionfruit sorbet. Drizzle
mixing bowl, add in 200g cream and whisk until semi-soft. grenadine sauce and salted caramel over plate. Sprinkle
Using another bowl, fold pate-bomb into popcorn infusion, popcorn powder over plate and garnish with deep fried
followed by whipped cream. Transfer mixture into a mould potato slices. Serve immediately.
and freeze for 4 hours.

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