- 150g popping corn (A)
- 40g rapeseed oil (A)
- 40g sugar(B)
- 2kg water (c)
- 225g butter (c)
- 20g salt(c)
- 40g agar agar(D)
- 2g zanthan gum(D)
- 20 leaves bronze gelatine(E)
popcorn jelly, for rolling/sheets
steve bennett
5th September 2011
popcorn jelly, for rolling/sheets
we used this as a coating for a chocolate mousse, rolled around it like a cannelonni.
Ingredients
Method
in a large, hot pan, heat the oil from (A), then add the corn. immediately cover with the lid, and cook, shaking occasionally until the popping stops. add (B), and stir so it starts to caramelise, then add (C). bring to the boil, turn off and leave it to stand for 1hour.
after this time, pass, and add (D). again, let it blitz for 5 minutes to rehydrate the agar, blitzing with a hand blender.
bring to a boil, and stir constantly, allowing it to boil for at least 5 minutes so the agar starts to work. take off the heat, and add the bloomed gelatine (E)
let it cool to room temp, then pour onto acetate sheets on flat trays. cool and set in the fridge on a flat surface.
cut to desired size, and roll around mousse/whatever when needed.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
