Valentines Day is nearly upon us and you need a romantic dessert in your armory. Cue these rich & devilishly delicious Caramel Popcorn Pots! They may take a little time to make (mainly for infusing & setting) but the actual work involved is minimal & they’re very very simple. Go on, you know you want to dip your spoon through crunchy popcorn, rich popcorn flavoured cream & deep into sweet sweet dreamy caramel… yep. Thought so!
(Recipe adapted from BBC Good Food.)
Here is what you will need to serve 4. (Because obviously you’re going to have seconds!)
BEFORE ATTEMPTING THIS RECIPE PLEASE READ THROUGH AND NOTE THE TIME NEEDED FOR INFUSING FLAVOUR AND SETTING.
The night before you need your puddings, you need to get some flavours going. In a large saucepan, add the cream, milk & popcorn. Place over a medium heat & begin gently crushing the popcorn against the sides & base of the pan.
Stirring often, bring the whole thing to a boil and simmer for 1 minute.
Pour the whole mixture into a jug or plastic tub. Allow to come to room temperature before covering and chilling in the fridge overnight.
The following morning, pour the cream through a sieve into a saucepan to strain out all the popcorn.
Place the infused cream over a low/medium heat and reheat.
Meanwhile, place the gelatine leaves in a bowl of cold water for about 4-5 minutes to soften.
Next, spoon 2 tbsp of caramel into each serving glass.
When the gelatine is soft & the cream is hot, squeeze out any excess water from the gelatine leaves then add them to the cream. Stir until dissolved.
Divide the cream mixture between the 4 serving glasses then place into the fridge to set for about 3-4 hours.
When you are ready to serve, top with a few pieces of popcorn and get stuck in!
Look at those little pots of gold eh?! Beautiful! I think Caramel Popcorn Pots are officially my new favourite dessert. It’s so different as well! Not your usual, boring, red, in your face, Valentines food… something that will really impress your other half!
I hope you enjoyed the post my lovelies, until next time.
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Tags: Gluten Free
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