Caramel Popcorn, Liquefied
- Cuisine: American
- Course: Snack, Beverage
- Features: Gluten-Free
Summary:
If spending at least an hour to create a dessert shot seems ridiculous, this recipe is not for you. The sweet, buttery result is shocking, and shockingly good.
A small amount of soy lecithin (a stabilizer-emulsifier) is called for in this recipe. It is available in one-pound containers at GNC stores and in smaller amounts online through various purveyors such as www.willpowder.net.
To make ahead, prepare the corn liquid and the caramel base up to 2 days in advance and refrigerate. Use an immersion blender to create the foam right before serving. The foam will last from 5 to 10 minutes. Reheat the corn liquid in a small saucepan over low heat until it is slightly warmer than room temperature. Let the caramel base come to room temperature (this should take an hour or two) before turning into a froth.
8 servings
Ingredients:
For the popcorn broth- Scant 2 tablespoons (25 grams) canola oil
- Scant 1 cup (3.5 ounces) popcorn kernels
- About 1/2 tablespoon (7 grams) kosher salt
- About 6 1/2 tablespoons (90 grams) unsalted butter
- 1/3 cup (75 grams) sugar
- About 3 cups (750 grams) water
- 1 1/3 cups (8.8 ounces) sugar
- Scant 1 cup (7.1 ounces) water
- 5 tablespoons (75 grams) simple syrup (see NOTE)
- 1/3 cup (75 grams) soy lecithin (see headnote)
Directions:
For the popcorn broth: Heat the oil in a large pot over high heat, until the oil just starts to smoke.
Add the popcorn kernels and cover; shake the pot constantly while the kernels are popping. Remove the pot from the heat when the kernels stop popping (about 3 minutes).
Combine the popped corn (4.4 ounces), salt, butter, sugar and water in a separate large pot over medium heat. Cook for 5 minutes, until the popcorn has absorbed much of the liquid. Use the back of a ladle to push the mixture through a fine-mesh strainer and into a blender; discard the solids in the strainer. Blend on high speed for 3 minutes or until completely smooth. Strain the puree to remove any remaining solids; place in a small saucepan over low heat to keep warm.
For the caramel froth: Heat the sugar and 1/3 cup (2.6 ounces) of the water in a small saucepan over medium-high heat; it's best to use an instant-read thermometer to measure the temperature of the mixture at this point. The temperature to shoot for is 340 degrees; when it reaches 300 degrees, adjust the heat as needed so that the temperature will not exceed 340 degrees. Remove from the heat.
Carefully and quickly add the remaining water and the simple syrup; it's best to protect your hand with an oven mitt to avoid splatters. Whisk until fully incorporated. Pour into a tall, narrow, heatproof container and let cool to slightly warmer than room temperature.
Add the soy lecithin. Use an immersion (stick) blender to mix until frothy; this will take about 6 minutes. Some liquid will remain.
To assemble: Pour the warm popcorn broth into tall shot glasses, filling them half full. Spoon the caramel froth over the broth to fill the glasses three-quarters full. (The foam will last for 5 to 10 minutes.) Serve immediately.
NOTE: To make enough simple syrup for this recipe, bring 1/2 cup water to a boil in a small saucepan over medium-high heat. Add 1/2 cup sugar and cook, stirring constantly, until it has dissolved. Reduce the heat to low and cook for about 3 minutes or until slightly thickened. Remove from the heat; set aside to cool.
Recipe Source:
Adapted from "Alinea," by Grant Achatz with Nick Kokonas, Mark McClusky, Michael Nagrant, Michael Ruhlman and Jeffrey Steingarten (Ten Speed Press, 2008).
E-mail the Food Section with recipe questions.
(Blogger Carol Blymire and this recipe; Photo by James M. Thresher for The Washington Post)
