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Everybody loves popcorn. When we were playing around with the idea for this dessert there was an element of trial and error. We tried it first with a sweetcorn puree, bit it turned out with a texture like a heavy blancmange. But then we came up with the blitzed ˜popcorn powder and we hit the jackpot. Its like space rocks for grown-ups.

+ Ingredients

FOR THE POPCORN:
125ml olive oil
60g icing sugar
50g popping corn
FOR THE PANNACOTTA:
3 gelatine leaves
550ml double cream
100ml milk
100g caster sugar

3 pinches of salt

+ Method

Preheat the oven to 110 degrees / gas mark 4 ¼

Heat a heavy-based saucepan over a medium heat. Add the olive oil and the icing sugar and cook to a very light golden caramel. Watch it carefully! Add the popcorn and mix it well into the caramel.

When the corn starts to pop, but the lid on the pan and leave for 3-5 minutes or until the corn has all popped. When its ready, tip the popcorn onto a baking tray, sprinkle with seas salt, then transfer to the oven for 5 minutes to dry out. Once its dry, keep back a small handful to decorate and use a blender or food processor to reduce the rest to a powder. Set aside.
.
Soak the gelatine in cold water and set aside until soft. Put the cream, milk and sugar in a large saucepan and bring to the boil. Remove form the heat and add the popcorn powder. Leave in a warm place for 40 minutes to infuse and extract as much flavour as possible.

Return the saucepan to the heat and bring the mixture back to the boil. Add the softened, squeezed-out gelatine and stir until dissolved. Pass the mixture

Serves 4