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
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.
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.