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

Difficulty:
Working Time: 1 hour
This recipe contains: Gluten, Dairy

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