Popcorn ice cream, cheddar snow, Sturia caviar, black lime caramel

Adapted by StarChefs.com
November 2017


Popcorn Ice Cream
yield: 1.5 quarts
1.2 kilograms milk
400 grams heavy cream
4 egg yolks
200 grams glucose syrup
100 grams trimoline
120 grams sugar
50 grams glucose powder
50 grams nonfat milk powder
5 grams salt
3 grams xanthan gum
Salted buttered popcorn
Popcorn Pastry Cream
Yield: 1 quart
½ cup popcorn kernals
vegetable oil
melted butter
1 kilogram milk
1 egg
2 egg yolks
140 grams sugar
10 grams cornstarch
8 grams soft butter
Black Lime Caramel
Yield: 1 quart
225 grams sugar
225 grams glucose syrup
250 grams milk
100 grams heavy cream
130 grams cold butter, cubed
5 grams ground black lime
3.5 grams salt
1 gram xanthan gum
Powdered Cheddar
Yield: 1 quart
4 grams agar agar
10 grams sodium citrate
300 grams finely grated Cabot cheddar
To Assemble and Serve
Sturia caviar
Puffed amaranth


For the Popcorn Ice Cream

In a saucepot, combine milk, cream, yolks, glucose syrup, and Trimoline; bring mixture to 50°C. In a bowl, combine sugar, glucose powder, milk powder, salt, and xanthan gum. Using an immersion blender to combine, slowly add dry mixture to warm milk mixture. When combined, continue to heat and stir with a rubber spatula until base reaches 70°C. Fill a Cambro to the 3-liter mark with the popcorn. Pour hot base over popcorn. Cover and refrigerate overnight. Strain through a chinois into canisters and freeze.

For the Popcorn Pastry Cream

In a pot, pop the kernels in oil and season with melted butter and salt. In a separate pot, scald milk, pour in popcorn, and steep 1 hour. Transfer mixture to a Vitamix blender; purée. Strain mixture through a chinois, discarding solids. In a bowl, whisk to combine egg, yolks, and sugar, until mixture falls from whisk in ribbons. Whisk in cornstarch. In a pot, heat the popcorn milk, stirring continuously. Temper egg mixture into the popcorn milk. Whisk until mixture thickens. Whisk in butter. When combined, transfer mixture to a bowl, press plastic wrap to surface to cover, and chill in ice bath. When thoroughly chilled, whisk Popcorn Pastry Cream until smooth. Transfer to piping bags; refrigerate

For the Black Lime Caramel:

In a saucepot, cook sugar and glucose syrup with enough water to wet the sugar. Cook until caramel is dark amber. Slowly pour in milk and cream, stirring to combine (mixture might separate.) Transfer mixture to a Vitamix blender. While mixing on low speed, slowly add butter followed by black lime, salt, and xanthan gum; chill. Transfer mixture to piping bags and refrigerate.

For the Powdered Cheddar:

In a pot, heat 500 grams water. Whisk in agar agar, and bring to a boil. After 1 minute, transfer to an ice bath. When mixture solidi es, purée in a Vitamix blender. Pour purée into a pot and whisk in sodium citrate. Heat mixture just enough to melt cheese. Add cheddar and whisk until smooth. Evenly divide mixture between 2 Pacojet canisters; freeze. When completely frozen, Pacotize into a powder. 

To Assemble and Serve

Into the bottom of a bowl, pipe some Black Lime Caramel. With a plastic spoon, transfer 3 grams caviar to caramel. Cover with Popcorn Pastry Cream followed by puffed amaranth, and finish with Powdered Cheddar. Place 1 scoop Popcorn Ice Cream in the center. Serve immediately.