Recently, a company by the name of Popcorn Shed kindly sent me a package. This package contained various flavours of sweet and savoury popcorn. This got me thinking. Could I create a recipe that includes this unique popcorn? You bet I could.
I fixed my gaze on the ‘Berry-licious’ caramel and raspberry popcorn. What goes well with raspberry? Well, chocolate, of course. Popcorn provides the ideal crunchy texture to complement something smooth, so what about a parfait?
I tested out a couple of dome shaped chocolate parfaits – a simple mix of whisked egg yolks and sugar, dark chocolate, a little brandy and some whipped double cream. It’s that easy. Sure enough, these came out looking stunning in their shapes but if you don’t have dome moulds you could easily set this mixture into a loaf tin by doubling the quantities.
Here’s what you will need:
125g Dark Chocolate, 70% or above, plus a little extra to garnish
50g Caster Sugar
3 Free-Range Egg Yolks
1 tbsp Brandy
300ml Double Cream
2 Punnets of Raspberries, plus a few extra to garnish
50g Caster Sugar
Popcorn Shed Berry-licious Popcorn, to garnish
1. On a chopping board, finely chop the chocolate and set aside – try and get the pieces as fine as you can, this will help them to melt quickly later on.
2. Place the egg yolks and caster sugar into a bowl. Bring a saucepan half-filled with water up to a simmer. Place the bowl on top and whisk continuously. What you are making is known as a sabayon, a thick mixture. Once the eggs and sugar have gone creamy and thick, remove from the heat.
3. While the sabayon is still warm, add in the chopped chocolate. If a few chunks of chocolate remain, place the bowl back over the simmering water. Once smooth, add the brandy to loosen the chocolate. Leave to cool.
4. In a separate bowl, whip the double cream until soft peaks form, you don’t want the cream too stiff. Place a third of the cream into the chocolate mixture and beat until combined. Gently fold the remaining cream into the chocolate until you end up with a mousse-like texture.
5. (If using a loaf tin, simply pour the mousse into the tin and level the top with a palette knife or spatula) Pour the chocolate mousse mixture into a piping bag and snip off the end with scissors leaving a 2 cm opening. Pipe the mousse into silicone dome moulds until just coming above the top. Swipe the excess mousse off the top with a palette knife to ensure that they are completely level.
6. To make the raspberry coulis, place the sugar and water into a saucepan, bring to the boil until the sugar dissolves and the liquid is clear. Leave to cool.
7. Place the raspberries into a blender and add in half of the cooled syrup, you may not need all of it. Blend until smooth, adding a little more syrup if the coulis is still too thick then pass the juice through a sieve to omit the seeds. Store covered in the fridge until ready to serve.
8. Place the moulds or loaf tin into the freezer to set for a minimum of 6 hours. Once frozen, place the loaf tin into hot water for 3 seconds to unmold them, if using moulds, simply turn the parfaits out onto a plate or board. If the parfait is still stuck in the tin, repeat the same process again until it releases.
9. Slice the parfait into generous slices if using a loaf tin, otherwise simply garnish with raspberries, coulis, some chocolate shavings and of course, the Berry-licious popcorn.
The popcorn really does bring a great texture to this plate of food. The sweetness of the popcorn balances the sharp, fresh raspberry flavour. Add that to a creamy parfait and I have to declare this a winner.
Once again, a huge thank you to Popcorn Shed for sending over some top quality products. You can find their range at https://popcornshed.com/collections/our-shop
Silicone dome moulds are also available from Amazon https://amzn.to/2Cs2hgP
*AD – Popcorn was gifted by Popcorn Shed.