salted Peanut and Popcorn bavarian

Recipe by Oscar Bonelli, Executive Pastry Chef at Royal Poinciana Golf Club, Naples, Florida, USA
Image by Stephanie Starr

Serves 4

Ingredients

Popcorn Milk 

• 600 grams Milk
• 200 grams Fresh made Popcorn

​
Caramel Glaze

• ​425 grams Sugar
• 325 gram Heavy Cream
• 375 grams Water
• 50 grams Gelatin
• 15 grams Salt

Salted Peanut Popcorn Bavaria

• 500 grams Popcorn Milk (see recipe)
• 120 grams Eggs Yolk 
• 75 grams Sugar
• 24 grams Gelatin Sheets (soak in cool water)
• 200 grams Milk Chocolate
• 200 grams Dark Chocolate
• 600 grams Whipped Cream

Preparation

Popcorn Milk

Bring the milk to a boil in a saucepan and then infuse with fresh Popcorn for 20 minutes. Set aside.

Caramel Glaze

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.

Assembly

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. 

Serve immediately.

Wine Match

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.