This delectable recipe combines the creamy texture of panna cotta with the nostalgic crunch and flavor of popcorn. With its playful twist on a classic, this treat is perfect for those seeking a fun and flavorful dessert that’s sure to impress with its strong presentation. Get ready to elevate your dessert game with this delicious and unexpected creation.
Tips for Making Your Popcorn Panna Cotta
When making your own Popcorn Panna Cotta, we recommend letting the pan come down to room temperature after popping your popcorn and before adding your milk and cream. And don’t be afraid to cook your caramel mixture for your caramel corn to a dark amber. The extra time on the stovetop will save you time in the oven.
Popcorn Panna Cotta Recipe
Popcorn Pann Cotta Ingredients
- 4 tbsp popcorn kernels
- 2 qt heavy cream
- 11g Knox powdered gelatin (about 3 1/2 tsp)
- 3/4 cup sugar
Panna Cotta Instructions
- Pop popcorn, and set aside. In a separate pot, add cream and sprinkle powdered gelatin on top. Allow to bloom.
- After gelatin has bloomed, add sugar and popcorn and cook over medium heat, stirring occasionally until sugar has dissolved and bubbles have formed along the edges of the cream. Do not boil.
- Remove from heat and let stand 15 minutes, then strain through fine mesh strainer, gently pushing on the solids, into a container that will make pouring easier.
- Pour into 8 separate jars or cups and low to set for 4 hours or until panna cotta is firm and chilled.
Caramel Sauce Recipe
Caramel Sauce Ingredients
- 2 cups sugar
- 2 cups heavy cream
- 1 tbsp salt
Sauce Instructions
- In a heavy bottomed sauce-pot, add sugar and set over medium heat, making sure that the flames do not creep up the sides of the pot and are flat against the bottom.
- Cover and do not move and allow sugar to start to caramelize. Once sugar is a dark amber color, carefully add cream and set over low heat and allow to melt.
- Add salt and set aside to cool.
Caramel Corn Recipe
Caramel Corn Ingredients
- 1/2 lb butter
- 1 cup brown sugar
- 3/4 cup corn syrup
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 3 qt popped popcorn
Popcorn Instructions
- Put all ingredients except popcorn in a large pot. Bring to boil and turn down to simmer for 5 minutes. Combine immediately with popcorn in large bowl, and mix well so all kernels are coated completely.
- Transfer to silpat-lined full sheet pan and bake in 6 minute intervals (do so 3 times) at 335 degrees on high fan. Pull out and let sit for a few minutes to slightly firm (about 1 to 2 minutes). Stir frequently as it cools.
- Transfer to large bowl and toss until completely cool and dry, doing your best to keep kernels separate. Store in a dry, cool area.
Recipe by Curtis Gamble / Photography by Adam Milliron / Styling by Quelcy Kogel
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