Popcorn choc top

Popcorn choc top

Popcorn ricoperti di cioccolato

By
From
PIDAPIPÓ
Makes
10

Popcorn gelato was a flavour I first came across when I was in Italy. There they used a popcorn-flavoured powder but we make fresh popcorn with butter, blend it with the base mixture and then strain it to get all the bits out. Don’t try and make your own cone – it’s more trouble than it’s worth and it won’t be as good as the good-quality cones you can buy.

Ingredients

Quantity Ingredient
10 good-quality waffle cones

Popcorn gelato

Quantity Ingredient
20g unsalted butter
100g popcorn kernels
135g caster sugar
35g dextrose
20g skim milk powder
5g carob bean powder
645g milk
165g pouring cream

Chocolate topping

Quantity Ingredient
200g dark chocolate (60% cocoa solids)
80g cocoa butter

Method

  1. For the popcorn gelato, melt the butter in a saucepan over a high heat. Add the popcorn kernels and shake to coat, then cover with a lid and shake a few more times until the popcorn starts popping. Once the popcorn stops popping, remove the pan from the heat and set aside.
  2. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine. Put the carob bean powder in a separate bowl, add 2 tablespoons of the sugar mixture and mix together well.
  3. Pour the milk and cream into a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C.
  4. Add the popcorn, setting aside a few handfuls for decoration. Remove from the heat and blend with a hand-held blender until as smooth as possible, then strain through a sieve. Pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  5. Turn on your gelato maker so it begins the freezing process.
  6. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
  7. To make the chocolate topping, add the chocolate and cocoa butter to a heatproof bowl set over a saucepan of boiling water and stir until melted. (Alternatively, place the bowl in the microwave and heat for 2 minutes.) Set the bowl aside on a work surface and leave to cool slightly for 2–3 minutes.
  8. To assemble the choc tops, press a scoop of gelato into each cone, then invert it and dip it briefly in the melted chocolate mixture, ensuring the gelato is completely covered. Press the reserved popcorn into the melted chocolate to coat completely, if you like, then transfer the choc top to a stand in the freezer and repeat with the remaining choc tops. Leave the choc tops for at least 30 minutes to harden before eating.
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