Popcorn Panna Cotta, Milk Chocolate Gelee, Peanut Nib Streusel and Caramel Crunch

Ingredients

POPCORN PANNA COTTA 

90 grams popcorn                                            

20 grams grape seed oil                                

1000 grams whole milk                                       

7 grams salt 

50 grams sugar                                                

120 grams 31% Cacao Crème francaise                   

10 grams gelatin                                              

 

PEANUT COCOA NIB STREUSSEL 

125 grams peanuts, lightly roasted     

120 grams sugar                                    

80 grams Collection Etienne cocoa nibs (available to professionals) 

120 grams all-purpose flour                 

2 grams salt                                        

115 grams butter                                    

 

CARAMEL MERINGUE 

75 grams sugar

225 grams water 

3.75 grams versawhip 600 

1.5 grams zanthan gum 

 

MILK CHOCOLATE GEL 

250 grams water 

2.5 grams agar agar 

150 grams Collection Etienne 38% cacao Soleil d'Or 

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