Ingredients
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Caramel Cooked Cream
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450 millilitres Cream
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25 grams icing sugar
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70 millilitres Milk
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1.75 gold-strength gelatine leaves
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50 grams dark sugar
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Popcorn Crumble
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25 grams candied pinenutsblitzed in spice grinder
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25 grams popped popcornblitzed in robot coupe with the candied pinenuts
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25 grams maltodextrin
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50 millilitres corn oil
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Milk Chocolate Caramel Ganache
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140 grams milk chocolate
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65 grams honey
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50 millilitres corn syrup
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200 millilitres Sugar
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50 millilitres Water
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200 grams Cream
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Candied Fried Pinenuts
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65 grams pinenuts
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125 grams Sugar
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125 millilitres Water
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300 millilitres Vegetable Oil
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Caramel Pear Balls
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5 pears
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35 millilitres Frangelico
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150 grams Sugar
Directions
Caramel Cooked Cream
- Reduce cream to 375ml add the bloomed gelatin
- In a small saucepan, make a dry caramel using the caster sugar. Gently heat the milk and slowly add the milk to the caramel. Using a stick of a jug blender, emulsify mixture until smooth. Combine caramel mixture with the reduced cream. Chill mixture over ice bath.
- Whisk cream and icing sugar until soft peaks forms. Fold cream into cooled caramel cream mix.
- Pour into six glasses and chill for at least 3 hours.
Popcorn Crumble
- Everything in a bowl except oil, slowly add oil while rubbing in gently with finger tips.
Milk Chocolate Caramel Ganache
- Melt chocolate and honey over bain marie, Whisk until combined.
- Place sugar, water & corn syrup in a saucepan and cook until a light amber caramel forms.
- Whilst caramel is cooking, warm the cream in another saucepan.
- Once caramel is cooked, gently add warmed cream. Mixture will foam up.
- Pour hot caramel over the chopped chocolate and stir to combine.
Candied Fried Pinenuts
- Bring sugar and water to boil. Add pine nuts and gently simmer for 30 minutes. Strain.
- Using a candy thermometer and a medium-sized saucepan, heat the oil until it reaches 170 degrees. Using a slotted spoon, lower the candied nuts into the oil and fry for approximately 5 minutes. Removing using slotted spoon and drain on paper towel.
Caramel Pear Balls
- Using a small-headed melon baller, ball the pears, avoiding the core & stem areas. Set aside.
- In a medium sized saucepan, make a dry caramel with sugar. When caramel is golden, add pear balls and cook caramel for a further 15 minutes. Add frangelico.
Assembly
- Spoon the chocolate ganache on to the set caramel cream, place on three or four pear balls, some candied pine nuts and cover with popcorn crumble.
