Aah! I smell love in the air. Some really caramelly love popping on the special day. Do you smell it? Well, don’t strain your olfactory nerve and instead activate your motor nerves. Follow me into the kitchen and let me help you make the day special with a special dessert. I can guarantee that the Salted Caramel Popcorn will win your love’s heart. So let’s get started and make it a memorable Valentine’s Day.
Ingredients
400ml of double cream
200ml of milk
140g of toffee popcorn and a little more to serve
2 gelatine leaves
4 tablespoons of caramel from a can (we used Carnation)
One-fourth to half teaspoon of
flaky sea salt
Direction
Pour the cream and milk into a large pan. Add the popcorn and bring to a gentle simmer pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for one minute and then remove from heat. Transfer to a jug and chill for at least six hours or preferably overnight.
Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 minutes. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.
Mix the caramel with sea salt, start with one-fourth teaspoon, taste, then add more if you need. Divide the salted caramel between two glasses or pots. Pour the popcorn cream on top and chill for at least two hours, or overnight.
Serve each pot topped with a few pieces of toffee popcorn and dive in!
(Chef Md Enamulla Khan (Ali) of Eden Group of Hotels and Restaurants)
