Hospitality Academy

Fruit Cream with Caramelised Popcorn

 
Fruit Cream with Caramelised Popcorn

Total: 1 h 30 Ι Actif: 30 min

Valeur nutritionnelle / personne :

Calories: 378 kcal
Fat: 14g
Carbohydrates: 54g
Protein: 6g

  • Sans gluten
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Fruit Cream with Caramelised Popcorn

 

Total: 1 h 30 Ι Actif: 30 min

Valeur nutritionnelle / personne : 

Calories: 378 kcal
Fat: 14g
Carbohydrates: 54g
Protein: 6g

Fruit Cream with Caramelised Popcorn

This small and seemingly simple dessert might be the perfect dish. It tingles all your senses and plays all the right notes on your tongue. Also, it sounds like a young kid’s “wet dream” if you pronounce it in a suggestive manner: Fruit Cream with caramelized Popcorn. It could truly have been concocted by a 10-year-old for all we know, but here we share the recipe with you to enable you to experience this childhood dream for yourself.
Jazz

Tess van de Vaart

Nationalité: Dutch – Arubian
Profession F&B Specialist
Plat préféré: Hamburgers with blue cheese
Prix: Beauty Pageant Miss Aruba participant 

Temps total

1 hr 30 minutes

Temps actif

30 minutes

Quantité

4 portions

Calories / Portion

378 kcal

Ingrédients
  • 5dl fruit juice or apple juice
  • 1 lemon
    (use some zest and half the lemon juice)
  • 2tbsp Maizena
  • 3 eggs
  • 50g sugar
  • 1dl whole cream
    whipped until stiff
  • 80g sugar
  • 1 1/2dl water
  • 1/4tsp lemon juice
  • 10g salted popcorn
Préparation
  • 1
    For the cream:
    Mix the fruit juice and all other ingredients up until and including the sugar in a pan and stir with a whisk. Bring to the boil over medium heat while continuously stirring the ingredients. When the mix starts to thicken, remove the pan from the heat and keep stirring for another 2 mins. Pour the cream in a bowl using a sieve to sieve the mass. Then, cover the cream with clingfilm (make sure you put it directly on the cream to not let any air between the film and the cream) and put in the fridge for approx. 1 hour. Once it has cooled in the fridge take it out and mix it with the 1dl whole cream that you have whisked stiff. Divide the mass into different glasses to serve. Boil the sugar, water and lemon juice in a pan without stirring. Turn down heat and let the liquid simmer until a brownish caramel mass forms. You can swing the pan occasionally. Once the liquid has turned to caramel color, remove pan from the heat. Then mix with the popcorn and let the wet popcorn dry on a baking paper. Once dry, use the popcorn to decorate the top of your cream. Serve.

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