popcorn jelly, for petit fours

steve bennett

steve bennett

5th September 2011
steve bennett

popcorn jelly, for petit fours

for cutting like a pate de fruit.


  • part A
  • 40g popping corn
  • 10g plain oil
  • part B
  • 200g golden caster sugar
  • 100g butter
  • part C
  • 1 litre water
  • part D
  • 100g nh pectin
  • 200g golden caster sugar
  • part E
  • tablespoon lemon juice


part A
make popcorn in a hot pan with a lid.once cooked and the corn has stopped popping, remove lid. move straight onto part B
part B
add sugar and butter, and make a caramel. once all sugar is caramelised, add part C. bring to a boil. cool completely in the fridge.
pass, and add part D. bring to a boil, whisking constantly. remove from heat, and add part E. when slightly cooler, poor into a clingfilm lined deep tray. place in the fridge, cool overnight.
cut to desired sizes.

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