Popcorn Mousse, Concord Grapes, and Green Chartreuse Candies
Yield: Yield: 24 Servings
500 grams granulated sugar
170 grams water
200 grams Green Chartreuse
Tempered cocoa butter
2 kilograms milk
200 grams popped popcorn
175 grams cornstarch
340 grams eggs
255 grams egg yolks
1.115 kilograms granulated sugar
6 grams salt
30 grams gelatin, bloomed
240 grams water
590 grams egg whites
2 kilograms concord grapes
200 grams granulated sugar
Anise hyssop flowers
For the Chartreuse Candy:
Dehydrate the cornstarch for 8 hours, or overnight, in a low-heat oven. Sift the cornstarch onto trays, and level it. Make desired indentions into the starch to form candy molds.
Preheat the dehydrator to 40°C. Combine the sugar and water in a pot and cook the syrup to 109°C. Add a portion of the Chartreuse to the syrup and cover with a wet cloth. Do not stir the syrup-Chartreuse mixture or it will solidify. Let the mixture rest for 5 minutes and transfer to a clean bowl. Add more Chartreuse, cover the bowl with the wet cloth, and let it rest 5 minutes more. Repeat the process until the syrup-Chartreuse mixture is homogenized. Transfer the mixture to a squirt bottle, and fill the molds to the desired height. Sift more dry starch on top of the candies and dehydrate for 4 hours, until a shell has formed. Cool the candies. Carefully remove them from the starch and brush off the excess starch. Dip in or spray them with tempered cocoa butter.
For the Popcorn Purée:
Combine the milk and popcorn in a pot and bring the mixture to a boil. Turn off heat and steep for 2 hours. Purée and strain the mixture.
For the Popcorn Mousse:
Mix 440 grams popcorn purée with the cornstarch, eggs, and egg yolks in a standing mixer until smooth and fluffy. Combine 1 kilogram of popcorn purée, 300 grams sugar, and salt in a pot and bring the mixture to a boil. Temper in the egg-cornstarch mixture and return to a boil. Cook an additional 2 minutes. Add the gelatin and strain the mixture through a chinois into a large bowl. Press plastic wrap on the custard to prevent a skin from forming.
Prepare an Italian meringue. In a small saucepan, dissolve 815 grams of sugar in the water. Bring to a boil, wiping down the sides with a wet pastry brush. Boil until mixture reaches 235ºF. In a mixing bowl, whip egg whites until they begin to foam. Whip to soft peaks. With the mixer running, add the hot syrup to the egg whites in a slow stream. Beat until glossy and stiff.
Fold the meringue into the popcorn custard. Pipe into desired molds and freeze.
For the Concord Grape Consommé:
Put the grapes and sugar in a bowl and cover tightly with plastic. Cook over a double boiler for 4 hours. Drain the liquid by hanging the entire mix in a cheesecloth. Pass the liquid through a chinois.
For the Concord Grape Pureé:
Put 700 grams of the Concord Consommé in a blender and run at low speed. When a vortex forms, add the Ultratex until the desired consistency is reached. Season with the salt.
To Assemble and Serve:
Remove the Popcorn Mousses from the molds, put them on sablé bases, and let them thaw 4 hours in the cooler. Spoon the Concord Grape Purée onto a plate, and put the mousse on top of it. Put 4 or 5 Chartreuse candies on and around the mousse, and garnish with peeled grapes, popcorn, and anise hyssop flowers.