Recipes

POPCORN SOUP

INGREDIENTS

5 Yellow Sweet Corn

1 Shallot

1 clove Garlic

1 Leek

1 cup Heavy Cream

1 cup Corn Stock

1 Tbl Truffle Oil

1 cup Popcorn

METHOD

Remove corn kernels from stalk, reserve stalks for stock.

Make Corn stock and reserve.

Sweat corn, shallots, garlic and leeks until lightly caramelized.

Add corn stock and simmer for 10 minutes.

Add Heavy cream and bring to a simmer again.

Put soup base in blender and add popcorn.

Emulsify in truffle oil.

Strain through chinois and season.

Caviar & Chive Cream

1 oz Crème Fraiche

1 pinch Chives (chopped fine)

1/4 tsp Paddlefish Caviar

METHOD

Mix all ingredients.

Truffle Caramel Popcorn Ball

1 Tbl Sugar

1 Tbl Corn Syrup

1 Tbl Heavy Cream

1 tsp Whole Butter

1 tsp Truffle Oil

1 Tbl Freeze Dried Corn

1/2 cup Popcorn

Parsley-chopped fine

METHOD

In saute pan, heat sugar and corn syrup. Cook until light brown.

Remove from heat and whisk in cream and butter.

Continue to cook for another 2-3 minutes.

Whisk in truffle oil.

In a small mixing bowl, combine: Popcorn, freeze dried corn and parsley.

Pour caramel into popcorn and mix until combined.

When mixture has cooled slightly, mold into small balls.