Liquid Popcorn with Caramel Froth

The liquid popcorn with caramel froth is a surprising drinkable modernist dessert. It is quite sweet and it is best served warm in a shot glass.

Liquid Popcorn Ingredients

- 35 g (1.2 oz) canola oil

- 150 g (5.3 oz) popcorn kernels

- 7 g (0.25 oz) kosher salt

- 90 g (3.2 oz) butter

- 75 g (2.6 oz) sugar

- 750 g (1lb 10.5 oz) water

Caramel Froth Ingredients

- 250 g (8.8 oz) sugar

- 200 g (7.1 oz) water

- 75 g (2.6 oz) simple syrup

- 5 g (0.18 oz) soy lecithin powder

Preparation

Liquid Popcorn

1- In large pot heat oil until lightly smoking.

2- Add popcorn kernels and cover pot.

3- Shake pot constantly while kernels pop.

4- Remove pot from heat when kernels stop popping.

5- In second large pot, combine 125 g (4.4 oz) popped corn, salt, butter, sugar and water.

6- Bring to simmer over medium heat and simmer for 5 min.

7- Strain through china cap strainer, pushing liquid through with back of ladle until only popcorn kernels remain in basket. Discard kernels.

8- Transfer liquid to blender and blend on high speed for 3 min or until smooth.

9- Strain through chinois. Keep warm.

Caramel Froth

1- In small saucepan, heat sugar and 75 g (2.6 oz) of water over medium heat to 171 °C (340 °F).

2- Remove from heat.

3- Immediately add remaining 125 g (4.4 oz) water and simple syrup. TAKE CARE as mixture will bubble and splatter.

4- Whisk until dissolved.

5- Pour into tall, narrow container and let cool to warm.

6- Add lecithin and blend with immersion blender incorporating air until frothy.

Assemble and serve

1- Pour warm popcorn broth into tall shot glasses, filling them half full.

2- Spoon caramel froth over broth to fill glasses three-fourths full.