Chocolate Popcorn Recipe With Coconut Custard

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.

Ingredients

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Coconut custard

100ml of coconut rum
250ml of coconut milk
250ml of double cream
2 vanilla pods, seeds scraped out and reserved
6 egg yolks
90g of caster sugar
1 gelatine leaf, soaked in cold water until soft

Chocolate peanut popcorn

1 tsp olive oil
100g of popcorn kernels
50g of roasted peanuts, chopped
100g of milk chocolate
2 tbsp of popping candy

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First make the coconut custard. Add the coconut rum to a pan, place on a medium heat and reduce by half. Once reduced, set aside to cool

100ml of coconut rum

Add the cream, vanilla pods and seeds and coconut milk to a pan and bring to the boil

250ml of coconut milk
250ml of double cream
2 vanilla pods

Meanwhile, whisk together the yolks and sugar until pale and smooth

6 egg yolks
90g of caster sugar

Measure out 50ml of the hot coconut cream mixture and add to another small pan. Squeeze out the gelatine to remove excess liquid, then add to the coconut cream in the small pan, stirring to dissolve

1 gelatine leaf

Whisk the remaining coconut cream into the egg and sugar mix until smooth. Return this mixture to the pan and place over a low heat, cooking and stirring until thick enough to coat the back of a spoon

Stir the gelatine coconut cream into the custard

Mix in the reduced rum and pass through a sieve into a clean bowl, then set aside to cool

To make the popcorn, place a pan (with a lid) over a medium heat and add a splash of oil. When the oil is hot, add the popcorn kernels and replace the lid

1 tsp olive oil
100g of popcorn kernels

Keep shaking the pan over the heat until there is no more popping. Spread the cooked popcorn out onto a tray, discarding any un-popped kernels

Melt the chocolate, stirring until nice and smooth, then stir in the popping candy and peanuts

100g of milk chocolate
50g of roasted peanuts
2 tbsp of popping candy

Stir the popcorn into the chocolate until nicely coated, then spread out onto a lined tray and place in the fridge for 10 - 15 minutes to set

One set and hard, break the popcorn sheet into bite-size pieces

To assemble the dish, add the custard to a piping bag and pipe into the bottom of serving glasses. Top with the chocolate popcorn and serve

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Paul Ainsworth

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.

Chocolate peanut popcorn and coconut custard

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