Chocolate Pave, Salted Caramel Popcorn, Popcorn Sherbet, Chocolate Syrup & Popcorn Shoots
Created by Lisa Morrison, Professional Cookery Teacher at William Angliss Institute
Rating
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Time
8 Hour(s)
Difficulty
Ingredients
For 1 dozen(s) 
- 5 Egg whites (for sponge)
- 125 grams Caster sugar (for sponge)
- 5 Egg yolks (for sponge)
- 50 grams Cocoa powder (for sponge)
- 80 grams Dark couverture chocolate (for sponge)
- 2 Eggs (for pave)
- 100 grams Egg yolks (for pave)
- 60 mL Water (for pave)
- 150 grams Sugar (for pave)
- 550 mL Semi whipped cream
- 400 grams Dark couverture chocolate (for pave)
- 50 grams Cocoa powder (for syrup)
- 150 grams Sugar (for syrup)
- 110 mL Water (for syrup)
- 60 grams White couverture chocolate, melted
- 40 grams Maltodextrin
- 25 grams Popcorn kernels
- 25 mL Canola oil
- 150 grams Sugar (for popcorn)
- 2 grams Sea salt
- 125 grams Cooked popcorn (for sherbet)
- 575 mL Milk
- 50 grams Caster sugar (for sherbet)
- 60 mL Water (for sherbet)
- 25 grams Glucose powder
- 1 Punnet Flowerdale Farm Popcorn Shoots
Featured Chef's Recipe
Method
- Chocolate Meringue Sponge: Place the egg whites into a clean Hobart bowl. Whisk the egg whites until soft peaks form, then gradually add 125g caster sugar in stages. Continue whisking the meringue until stiff peaks form. Turn the machine off and add the egg yolks. Turn the machine on and whisk on speed 2 for approx. 10 seconds. Remove the bowl from the machine and fold in 50g sifted cocoa powder in three stages. Line a flat baking tray with silicon paper. Using a step palette knife, spread the mixture evenly to all edges of the tray to a thickness of 1 cm. Bake at 180 degrees C for 8 - 10 minutes or until the sponge springs back when touched and has shrunk away from the edges. Allow the sponge to cool. Melt 80g of couverture chocolate over a water bath until completely smooth. Spread a thin layer of chocolate over the sponge. Cover the chocolate with a piece of silicon paper. Invert the sponge sheet into a deep baking tray. Remove the top layer of silicon paper.
- Chocolate Pave: Whisk together the eggs and egg yolks in a kitchenaide bowl until light and fluffy and pale in colour. Bring 60ml water and 150g sugar to the boil. Brush down the edges of the pot with a clean wet pastry brush to prevent crystalisation occurring allow the sugar to cook to softball stage (118 degrees C). Pour the softball sugar onto the whisking eggs and continue to whisk until completely cooled creating a sabayon. Melt 400g dark couverture chocolate over a water bath until smooth. Fold the melted chocolate through the cooled sabayon. Fold in the semi whipped cream in three stages. Pour into the pre prepared tray lined with the meringue sponge. Smooth the top and freeze. Portion the chocolate pave and serve defrosted.
- Chocolate Syrup: Combine together 150g sugar and 50g cocoa powder into a bowl. Mix to evenly distribute. Place 110ml water into a pot. Gradually whisk in the cooca / sugar mix. Gently heat to dissolve the sugar to a gentle simmer. Do not allow to boil, as this will result in a burnt flavour.
- White Chocolate Soil: Place the maltodextrin into the robo coupe. Add the melted chocolate whilst the motor is running on low speed. Pass the mixture through a drum sieve. Reserve in a container for service.
- Salted Caramel Popcorn: Preheat a medium pot over medium heat. Add the oil and popcorn kernels. Place a lid over the pot. Gently shake the pot to help the kernels move and cook until all the kernels have popped. Remove the popcorn. Preheat a stainless frying pan over medium heat. Sprinkle a small amount of sugar and stir until it dissolves. Gradually increase the amount of sugar added in several additions to the pot, stirring continuously. Add the sea salt to taste. Add the popcorn and gently toss through the caramel using a spoon. Remove the popcorn onto a tray lined with silicon paper and allow to set. Reserve in an airtight container until service.
- Popcorn Sherbet: Steep the cooked hot popcorn in hot milk, for at least 2 hours. Strain the milk and season with sea salt to taste. Bring 60ml water, 50g caster sugar and 25g glucose to the boil. Remove from the heat and let cool completely. Strain and discard the popcorn. Add the sugar, water and glucose powder to the milk. Churn in an ice cream machine and leave in freezer to harden.
- To Serve: Portion the chocolate pave into rectangles 10 cm x 4 cm. Place onto the plate. Garnish with salted caramel popcorn, chocolate sauce, popcorn sherbet, chocolate soil and Flowerdale Farm Popcorn Shoots.
