Caesars Entertainment Atlantic City, Deborah Pellegrino - April 22nd, 2014
Yields 900 2 oz. servings
- 8 qts. heavy cream
- 10.5 lbs. popcorn, popped
Heat heavy cream in large stockpot; steep popcorn for 10 minutes; strain; reserve, chilled.
- 4.5 lbs. egg yolks
- 2.25 lbs. granulated sugar
- 3 oz. gelatin sheets
- 6 lbs. white chocolate
- 2 qts. heavy cream
In large bowl, whip yolks and sugar; reserve.
Bloom gelatin sheets in warm water for 3 to 5 minutes; reserve.
Melt white chocolate in a large pot; add 1/2 qt. reserved popcorn cream to create a ganache; fold in reserved gelatin; fold ganache mix into yolk mixture; reserve.
Whip 7 1/2 qts. reserved popcorn cream with 2 qts. heavy cream; fold into yolk mixture; reserve, chilled.
- caramel sauce (for garnish)
- popcorn (for garnish)
Layer mousse and caramel sauce in a double shot glass; top with popcorn; serve.