Makes 4 servings. My mom’s go-to restaurant desserts are creamy ones, including crème brulée, flan, and panna cotta. I, on the other hand, like textured desserts. To please both palates, I created a creamy and crunchy dessert with my Cracker Jack Panna Cotta featuring a smooth buttery-popcorn-flavored panna cotta and crunchy toasted peanut and popcorn topping with caramel drizzled over the top.
1 cup half-and-half, divided
1 cup whole milk
1 ½ cups popped butter-flavored popcorn, divided
1 ½ teaspoons unflavored gelatin powder
¼ cup pure cane sugar
Homemade Caramel (see recipe on page 292)
1 ¼ teaspoons flaky sea salt
2 tablespoons shelled and skinned peanuts
Grease four 3-inch ramekins or 4 cups of a muffin pan.
Mix together ¾ cup of the half-and-half and milk in a heavy medium saucepan, and heat over medium heat. Add 1 cup popcorn and cook for 8 minutes to infuse the mixture with popcorn flavor.
Meanwhile, pour the remaining ¼ cup half-and-half into a shallow bowl. Sprinkle the gelatin over the half-and-half and let stand for 10 minutes.
Strain the popcorn-milk mixture through a fine mesh strainer into a bowl, and discard the popcorn. Return the milk to the saucepan and add the sugar, whisking to dissolve. Remove from the heat and stir in the softened gelatin mixture, whisking until it dissolves. If any gelatin particles remain, stir over low heat until they dissolve.
Strain the milk mixture through a fine mesh strainer into a large measuring bowl or container for easy pouring. Fill the ramekins or cups. Cover with plastic wrap and refrigerate until set, 2 to 4 hours.
Combine the Homemade Caramel and flaky sea salt in a bowl.
Toast the peanuts in a small sauté pan over medium heat for 2 to 3 minutes, stirring occasionally. Transfer the peanuts to a cutting board and chop into small pieces.
To assemble, gently run a butter knife around the sides of the panna cottas and unmold onto small dessert plates. Top each panna cotta with some of the remaining ½ cup popcorn and the peanuts. Drizzle about 1 tablespoon of the salted caramel on top and serve immediately.
Makes 4 servings.