magnify Click image to view more.

Popcorn Mousse

Caesars Entertainment Atlantic City, Deborah Pellegrino - April 22nd, 2014

Yields 900 2 oz. servings

Popcorn cream:

  • 8 qts. heavy cream
  • 10.5 lbs. popcorn, popped

Heat heavy cream in large stockpot; steep popcorn for 10 minutes; strain; reserve, chilled.

Mousse:

  • 4.5 lbs. egg yolks
  • 2.25 lbs. granulated sugar
  • 3 oz. gelatin sheets
  • 6 lbs. white chocolate
  • 2 qts. heavy cream
  1. In large bowl, whip yolks and sugar; reserve.

  2. Bloom gelatin sheets in warm water for 3 to 5 minutes; reserve.

  3. 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.

  4. Whip 7 1/2 qts. reserved popcorn cream with 2 qts. heavy cream; fold into yolk mixture; reserve, chilled.

Assembly:

  • caramel sauce (for garnish)
  • popcorn (for garnish)

Layer mousse and caramel sauce in a double shot glass; top with popcorn; serve.