Sweet Salty Popcorn

MAlT liquid

IngredIents

• 160g malt • 450ml milk • 120ml cream • 40g glucose

Method

1. Heat all ingredients until well

incorporated.

2. Strain mixture.

PoPCoRn PARFAiT

IngredIents

• 1.5 litre cream

• 500ml milk

• 3pkts microwavable popcorn • 250g egg yolk

• 500g sugar

• 120ml water

• 30g gelatine sheet

• 1 litre popcorn liquid

• 600g whipped cream caramel

Method

1. For Sweet – Add 100g caramel to

every 500ml liquid

2. For Salty – Add 7g maldon salt to every 500ml liquid

3. Infuse cream, milk and popcorn overnight in a vacuum pack. 4. Whisk egg yolk until ribbon stage. 5. Heat sugar and water until 119C. 6. Add slowly to the yolk while

whisking.

7. Bloom gelatine. Add to heated

popcorn liquid.

8. Fold popcorn liquid into the above

mixture.

9. Fold whipped cream.

10. Pipe into mould. Freeze.

AsseMBLY

Place 2 strips of yuzu parfait on the plate. Place 2 domes of sweet popcorn and 1½ domes of salted popcorn. Garnish with popcorn powder, malt liquid, cherry sauce, dill flowers and a quenelle of passion fruit sorbet.