Recipe by Oscar Bonelli, Executive Pastry Chef at Royal Poinciana Golf Club, Naples, Florida, USA
Image by Stephanie Starr
Salted Peanut Popcorn Bavaria
Bring the milk to a boil in a saucepan and then infuse with fresh Popcorn for 20 minutes. Set aside.
In a heavy bottom saucepan, add the sugar and melt until caramelized. Chef Note: This should take about 4 minutes at medium heat.
Add the heavy cream slowly, and incorporate using a wooden spoon.
In a large pan, soak the gelatin sheets in cool water until soft and add to the mixture.
Add the salt and stir with the spoon to incorporate it. Set aside.
Salted Peanuts Popcorn Bavarian
In a medium saucepan, slowly heat the Popcorn infused milk.
In a saucepan, whisk the milk, egg yolks and sugar and cook on the stovetop until to 185 degrees °F.
Bloom the gelatin in cold water until soft, then add to the Popcorn infused milk.
Put the milk and dark chocolate into a stainless-steel bowl and pour the hot popcorn milk over the chocolate and allow it to dissolve. Whisk to incorporate.
When the mixture is cool, start to fold in the whipped cream with a rubber spatula until fully incorporated.
Pour the mixture into four 4- inch semi-sphere molds,
Fill each mold to the top edge and place in the refrigerator to cool and set. Chef Note: This will take about 8 hours.
Remove the chocolate popcorn Bavarian from the semi-sphere mold and set in the center of an 8-inch plate.
Spoon the caramel over the top the Popcorn and the Bavarian and allow it to run slightly down the sides and onto the plate.
Finish the top of the Bavarian with some popcorn and drizzle with more caramel sauce if desired.
Far Niente Dolce Dessert Wine
- Matthew Selva
Food and Beverage Manager / Sommerlier
Royal Poinciana Golf Club. Painting by Graeme W. Baxter.
This painting took one month to paint. Baxter creates eight paintings a year.