Inverted Baked Alaska

Adapted by StarChefs.com

INGREDIENTS:

“Hot” Butter Popcorn Ice Cream
(Yield: 6 servings)
80 grams heavy cream
200 grams popped popcorn
50 grams salted butter
70 grams milk
20 grams sugar
7 grams methyl cellulose
Burnt Caramel Frozen Foam
(Yield: 2 cups before isi)
67 grams sugar
313 grams heavy cream
88 grams milk
4 egg yolks
Popcorn Cake
(Yield: half sheet tray)
150 grams popped popcorn
300 grams all-purpose flour
333 grams sugar
5 grams salt
170 grams unsalted butter, softened
4 large egg whites
1 whole large egg
235 grams whole milk
Caramel Powder
(Yield: ¼ cup)
360 grams sugar
365 grams corn syrup
500 grams heavy cream
150 grams butter
maltodextrin
Sea salt
Espelette Caramel Popcorn
(Yield: 4 cups)
220 grams brown sugar
110 grams butter
60 grams corn syrup
10 grams salt
1 teaspoon baking soda
1 tablespoon Espelette pepper
To Assemble and Serve
Liquid nitrogen

METHOD:

For the “Hot” Butter Popcorn Ice Cream

In a large saucepan, scald heavy cream; add popcorn and let infuse, 30 minutes. Strain through a fine sieve. Scale 80 grams of the cream infusion, adding cream to meet yield, as needed. Pour cream into a Vitamix, add remaining ingredients, and blend until fully combined. Refrigerate overnight. 

For the Burnt Caramel Frozen Foam

Into a saucepan over low flame, pour sugar. As the sugar melts, darker patches of caramel will to appear. Stir to create an even, dark caramel color. Carefully add the cream and milk, stirring well. Simmer caramel gently for 5 minutes, whisking to until smooth and even. Remove from heat. Into a large, separate bowl, place egg yolks; whisk lightly. Gradually temper caramel mixture onto the yolks, whisking continuously. Transfer mixture to a clean saucepan, cook gently over low heat, stirring continuously with a whisk until slightly thickened. Pass mixture through a chinois. Fill a syphone with with the caramel mixture. One at a time, charge with 2 N2O cartridges, shaking vigorously after each charge each time. Chill in refrigerator 2 hours.

For the Popcorn Cake

Heat oven to 350°F. Place popcorn in a Vitamix and blend to a fine powder. Push popcorn “flour” through fine mesh and scale 120 grams. Add popcorn flour, all-purpose flour, sugar, and salt to a Vitamix; blend to combine. With the motor running on low speed, add butter in small amounts until a crumb texture forms. Do not over mix. Slowly add egg, egg whites, and milk until batter has come together. Pour batter into 3-inch silicone molds and bake 12 to 15 minutes, until cakes are golden and set.

For the Caramel Powder

Into a saucepan over low flame, pour sugar. As the sugar melts, darker patches of caramel will to appear. Stir to create an even, dark caramel color. Carefully add the cream and milk, stirring well. Simmer caramel gently for 5 minutes, whisking to until smooth and even. Remove from heat and cool slightly. Scale the caramel and weigh 33 percent maltodextrin. Place the maltodextrin into a blender. With the motor running on low speed, stream in caramel, blending until a powder forms. Season with sea salt. 

For the Espelette Caramel Popcorn

Place popcorn in a large cambro. In a saucepan, combine brown sugar, butter, corn syrup, and salt; bring to a boil for a few minutes, swirling the pot, as necessary, for even cooking. Remove from heat. Quickly stir in baking soda and pour over popcorn. Toss to combine and then spread coated popcorn on a parchment-lined sheet tray. Sprinkle with Espelette and cool to room temperature.

To Assemble and Serve

Heat the bath of an immersion circulator to 68°C, and prepare a cooler with liquid nitrogen. Using a large spoon, scoop “Hot” Buttered Popcorn Ice Cream onto the spoon, making sure the sides and bottom of the spoon are clean. Using the spoon, gently submerge ice cream in the water bath for 1 minute, until a solid film develops around the ice cream. Loosen ice cream from the spoon and allow scoop to poach 2 minutes more. Vigorously shake siphon with Burnt Caramel Frozen Foam, and dispense some of the foam into the liquid nitrogen for 1 to 2 minutes. Sprinkle Caramel Powder on a plate. In the center of the plate, place a Popcorn Cake and a scoop of “Hot” Buttered Popcorn Ice Cream. Arrange a small handful of Espelette Caramel Popcorn kernels, and finish with Burnt Caramel Frozen Foam.