Buttered Popcorn
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Buttered Popcorn
Chef Janine Falvo of Carneros Wine Bar—Carneros, CA
Adapted by StarChefs.com
June 2009
Yield:2 Servings

3 cups of popcorn, popped, buttered and salted
3 cups heavy whipping cream
½ cup sugar
Liquid nitrogen


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.