Coconut custard and chocolate peanut popcorn combine in this sweet treat from Paul Ainsworth. The popping candy used in the chocolate coating for the popcorn adds a bit of a thrill to this fun dessert. This playful popcorn recipe was part of an array of fairground treats created by Paul on BBC's Great British Menu.
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.