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
Method
1.
For the coconut custard, place the coconut rum into a pan and cook until the volume of the rum has reduced by half. Set aside
2.
Put the coconut milk, double cream and vanilla pods and seeds in a separate pan and bring to a boil
3.
Meanwhile, whisk the egg yolks and sugar together in a bowl until the mix takes on a beige colouring
4.
Pour about 50ml of the hot cream into a small pan. Squeeze any excess water from the gelatine and add it to the cream in the small pan
5.
Pour the remaining hot cream on to the eggs and mix well. Transfer the eggs back to the main pan of cream and cook on a low heat until the custard is thick enough to coat the back of the spoon
6.
Add the dissolved gelatine cream to the custard
7.
Pour in the reduced coconut rum, mix well and pass custard through a sieve. Discard the vanilla pods and set the custard aside to cool
8.
For the chocolate peanut popcorn, take a medium-sized saucepan and lid, warm up the pan on medium heat and add the olive oil. Once hot, add the corn kernels and place the lid on top
9.
Shake the pan back and forth on the hob until you can’t hear any more popping. Remove from the heat, place the popcorn on a tray and remove any kernels that did not pop
10.
Melt the chocolate in a bowl set over a pan of simmering water, stirring to a smooth consistency. Add the peanuts and popping candy
11.
Fold the popcorn through the chocolate. Mix well, transfer to a tray and leave in the fridge to set for around 10-15 minutes
12.
Remove the popcorn from the fridge and break up into bite-sized pieces
13.
To serve, spoon the coconut custard into a piping bag and pipe the custard into small glasses. Sprinkle the peanut popcorn over the coconut custard in the glasses
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