Recipe Created By:
Name: Phil Murrel
Restaurant: The Briny
At a glance:
Pairs with: Chablis
Serves: 6
Prep: 10 mins
Cooking: 3 hrs including setting
Pairs with: Chablis
Serves: 6
Prep: 10 mins
Cooking: 3 hrs including setting
Ingredients:
1l milk
500ml cream
200g sugar
6 ½ leaves gelatine, softened
200g popcorn kernels
Method:
Heat the milk, cream and sugar
Pop the corn in a little olive oil. Once popped, strain off the oil
Once the milk has come to a simmer, add the gelatine, then add the popcorn
Cover with cling film and leave to infuse for 65 minutes
Pass the mix and divide between 12 moulds
Chill
