- 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.
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