Popcorn Pate Au Chox Recipe
Caramel popcorn, cream cheese ricotta filling, brown sugar ice cream
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Ingredients
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Caramel Popcorn
Cream Cheese Ricotta Filling
Brown Sugar Ice Cream
Method
Caramel Popcorn
- 1
Pop the Popcorn
In a large pot, add the unpopped popcorn kernels and cover with a lid. Heat over medium-high heat until the kernels start to pop. Once the popping has slowed, remove from heat and transfer the popped popcorn to a large bowl.
- 2
Make the Caramel
In a saucepan, combine butter, granulated sugar, and light corn syrup over medium heat. Stir constantly until the mixture comes to a boil. Allow it to boil for 4-5 minutes without stirring until it turns a deep amber color.
- 3
Coat the Popcorn
Remove the caramel from heat and quickly pour it over the popped popcorn. Stir gently to coat all the popcorn evenly. Sprinkle with sea salt and mix again. Spread the caramel popcorn on a baking sheet lined with parchment paper and let it cool completely.
Cream Cheese Ricotta Filling
- 4
Prepare the Filling
In a mixing bowl, combine cream cheese and ricotta cheese. Using an electric mixer, beat until smooth and creamy. Gradually add powdered sugar while mixing until well incorporated. Finally, mix in the vanilla extract until fully blended.
Brown Sugar Ice Cream
- 5
Make the Ice Cream Base
In a saucepan, combine heavy cream, whole milk, brown sugar, and a pinch of salt. Heat over medium heat, stirring occasionally until the sugar has completely dissolved. Remove from heat and stir in vanilla extract.
- 6
Chill and Churn
Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 7
Freeze the Ice Cream
Transfer the churned ice cream into a lidded container and freeze for at least 4 hours or until firm.