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Popcorn Pannacotta Push Pop

Popcorn Pannacotta Push Pop


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Whiskey Praline Pecans
  • Caramel Cremeaux
  • Popcorn Infusion
  • Popcorn Pannacotta
  • Chocolate Biscuit
  • Final Assembly

Whiskey Praline Pecans

150g (5.3oz)
150g (5.3oz)
30g (1.1oz)
25g (0.9oz)

Method of Preparation

  1. Combine the sugar and water and cook to 244°F/118°C.
  2. Add the pecan pieces and remove from heat, stirring vigorously until the sugar has formed a sandy texture on the nuts.
  3. Working quickly and carefully, caramelize the sableed pecans in a hot pan.
  4. Once desired color is reached, deglaze with whiskey and cook until all liquid is evaporated.
  5. Remove the nuts from the pan and allow them to cool completely.
  6. Break apart any nuts that stick together.
  7. Set aside for assembly.

Caramel Cremeaux

90g (3.2oz)
0.25g (0.9oz)
360g (12.7oz)
5g (0.2oz)
120g (4.2oz)
23g (0.8oz)
18g (0.6oz)

Method of Preparation

  1. Combine the and water, set aside. Allow the product to thicken.
  2. Cook the sugar to caramel using the dry method.
  3. Deglaze with the cream, then add the salt and the . Bring this mixture to a boil then remove from the heat.
  4. Temper the hot liquid into the egg yolks, return to the heat and cook to 85°C/185°F.
  5. Melt the thickened in the microwave or over a double boiler, and whisk into the hot mixture to combine; then strain the mixture.
  6. Set aside for assembly.

Popcorn Infusion

750g (26.5oz)
125g (4.4oz)

Method of Preparation

  1. Combine the popcorn and the milk in a bowl and mix well to hydrate the popcorn. Cover with plastic wrap and allow to infuse overnight.
  2. The next day, using an immersion blender, lightly blend the popcorn and the milk together.
  3. Strain this mixture and set aside for assembly.

Popcorn Pannacotta

300g (10.6oz)
300g (10.6oz)
70g (2.5oz)

Method of Preparation

  1. Bring the popcorn infusion from above just to a boil.
  2. Pour the hot infusion over the and whisk to combine.
  3. Whisk in the heavy cream until combined.
  4. Strain this mixture and set aside for assembly.

Chocolate Biscuit

250g (8.8oz)
250g (8.8oz)
250g (8.8oz)
250g (8.8oz)
138g (4.9oz)
25g (0.9oz)

Method of Preparation

  1. Preheat the oven to 165°C/330°F.
  2. Melt the butter and chocolate together and set aside.
  3. In the bowl of an electric mixer, combine the whole eggs, egg yolks and the sugar.
  4. Using the whip attachment, whip on high speed until full volume is achieved and the mixture has reached ribbon stage.
  5. Gently add the melted chocolate and butter mixture to the whipped egg mixture.
  6. Remove from the mixer and fold the flour in by hand.
  7. Spread the batter evenly on a baking tray lined with a Silpat®.
  8. Bake in the preheated oven for 12-14 minutes or until the biscuit is firm.
  9. Remove from the oven and allow the biscuits to cool completely.
  10. Cut and use the biscuit as needed in final assembly.

Final Assembly

  1. Pour the Caramel Cremeaux into the bottom of the assembled push-pop and allow it to set in the refrigerator.
  2. Once the cremeaux is set, place a disc of Chocolate Biscuit on top of the cremeaux.
  3. Pour the Popcorn Pannacotta on top of the chocolate biscuit and allow it to set in the refrigerator.
  4. Place the Whiskey Praline Pecans on top of the Popcorn Pannacotta.
  5. Garnish as desired and serve.