Popcorn Parfait (Sweet or Salty) — Whip It UP!

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Popcorn Parfait (Sweet or Salty)

By Janice Wong, Chef, Founder, Janice Wong Singapore

Be warned, this one is a little harder to pull off compared to the rest of our list. But if you want to satiate the craving for a sweet treat, you have to give this one a whirl.

Singapore’s favourite dessert darling says that popcorn will always bring back her childhood memories — eating a sweet and salty half-and-half popcorn at a funfair.

Take a trip down memory lane with this two-way sweet and salty dessert.

Ingredients

3 packets buttered microwave popcorn

A.
600ml cream
450ml milk

B.
500g caster sugar
100ml water
250g egg yolks
30g gelatin sheets
40g sea salt

Directions

For Sweet:

1. Pop the popcorn in the microwave and transfer into a big bowl.

2. Bring A (cream and milk) to a boil and pour over the popcorn to infuse for 1 hour. Strain the mixture after.

3. In a pot boil B. (sugar and water).

4. In a mixing bowl, add the egg yolks and whisk till light coloured.

5. Add in the sugar mixture (B) and whisk the pate bombe till ribbon stage.

6. Combine the mixture with the popcorn infusion.

7. Whisk 600gm cream till soft peak and fold into the popcorn mixture.

8. Pipe into moulds of your choice for a restaurant style presentation.

For Salty:

1. Pop the popcorn in the microwave and transfer into a big bowl.

2. Bring A (cream and milk) to a boil and pour over the popcorn to infuse for 1 hour. Strain the mixture after.

3. Hand blend in the salt into the popcorn mixture.

4. In a pot boil B (sugar and water).

5. In a mixing bowl, add the egg yolks and whisk till light coloured.

6. Add in the sugar mixture and whisk the pate bombe till ribbon stage.

7. Combine the mixture with the popcorn infusion.

8. Whisk 600gm cream till soft peak and fold into the popcorn mixture.

9. Pipe into moulds of your choice for a restaurant style presentation.


You might also want to read:

Chicken & Eggplant Kasaundi Pizza — Whip It UP!


If you have a simple recipe you would like to share, do email it to [email protected]

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