Liquid Popcorn and Caramel Froth.

The liquid popcorn with caramel froth is a surprising drinkable dessert created by Grant Achatz of Alinea. It is quite sweet and it is best served warm in a shot glass.

Liquid Popcorn Ingredients

- 35 g (1.2 oz) canola oil

- 150 g (5.3 oz) popcorn kernels

- 7 g (0.25 oz) kosher salt

- 90 g (3.2 oz) butter

- 75 g (2.6 oz) sugar

- 750 g (1lb 10.5 oz) water

Caramel Froth Ingredients

- 250 g (8.8 oz) sugar

- 200 g (7.1 oz) water

- 75 g (2.6 oz) simple syrup

- 5 g (0.18 oz) soy lecithin powder

Preparation

Liquid Popcorn

1- In large pot heat oil until lightly smoking.

2- Add popcorn kernels and cover pot.

3- Shake pot constantly while kernels pop.

4- Remove pot from heat when kernels stop popping.

5- In second large pot, combine 125 g (4.4 oz) popped corn, salt, butter, sugar and water.

6- Bring to simmer over medium heat and simmer for 5 min.

7- Strain through with a fine strainer, pushing liquid through with back of ladle until only popcorn kernels remain in basket. Discard kernels.

8- Transfer liquid to blender and blend on high speed for 5 min or until smooth.

9- Strain again and keep warm..

Caramel Froth

1- In small saucepan, heat sugar and 75 g (2.6 oz) of water over medium heat to 171 °C (340 °F).

2- Remove from heat.

3- Immediately add remaining 125 g (4.4 oz) water and simple syrup. BE CARFUL as mixture will bubble and splatter.

4- Whisk until dissolved.

5- Pour into tall, narrow container and let cool to warm.

6- Add lecithin and blend with immersion blender incorporating air until frothy.

Assemble and serve

1- Pour warm popcorn broth into tall shot glasses, filling them half full.

2- Spoon caramel froth over broth to fill glasses three-fourths full.

Notes: I'd like to say this way really good for the first few sips then got way to overpowering. So only make it when you know you can handle really sweet food. Can not stress this enough be careful with this one I burned myself with the flying oil the first time.