Chef Janine Falvo of Carneros Wine Bar—Carneros, CA
Adapted by StarChefs.com
3 cups of popcorn, popped, buttered and salted
3 cups heavy whipping cream
½ cup sugar
Combine the popcorn, cream, and sugar in saucepot. Simmer for 1 hour to infuse the cream. Strain and discard solids.
Put 1 cup of popcorn cream in a stainless steel bowl. Pour liquid nitrogen into the bowl in a slow stream while scraping sides of bowl with a rubber spatula. The quick freezing of the cream will form abstract, popcorn-like shapes. Put the “kernels” in the freezer and repeat with remaining cream. Allow to thaw slightly before eating.