Caramel Salted Parfait Caramel Popcorn and Lime Tuile By Chef Julia taylor

Caramel Salted Parfait Caramel Popcorn and Lime Tuile:

Recipe by: Julia Taylor
Serves: 16

Ingredients

Parfait

• 6 egg yolks
• 160g caster sugar
• 400ml pouring cream
• ½ teaspoon sea salt, crushed

Caramel popcorn

• 100g popping corn kernels
• 200g caster sugar
• 100ml water

Tuile

• 100 butter, chopped
• ½ cup plain flour
• ½ cup caster sugar
• ¼ cup freshly squeezed lime juice
• 1 punnet fresh raspberries, to serve

Method

Preparation: 30 minutes
Cooking: 50 minutes

1. Preheat oven to 150°C.

2. For parfait, line a 20cm square cake pan with baking paper. Beat egg yolks in an electric mixer until pale and creamy, about 7 minutes on high speed. Place the sugar in a heavy-based saucepan over high heat. Cook, shaking the pan to dissolve the sugar until deep golden. Heat 75ml of the cream in a small saucepan then pour into the hot caramel, stirring until caramel is smooth.

3. With the mixer on low speed, slowly pour the hot caramel over the egg yolks, mixing until all incorporated. Increase speed to medium and beat a further 7 minutes or until mixture reaches ribbon stage. Whip remaining 325ml cream to soft peaks and fold through the caramel mixture, stir in the salt. Pour into the lined pan, smooth the surface and freeze until firm. Once firm cut into sixteen 5x5cm pieces.

4. For caramel popcorn, pop the corn following packet directions. Transfer to a shallow tray lined with baking paper. Combine the sugar and water in a saucepan over medium heat, stir until sugar dissolves. Bring to boil, boil until sugar caramelises then pour over the popcorn and set aside to cool and firm. Break into small clusters.

5. For tuile, line a baking tray with baking paper. Melt the butter then pour into a bowl. Add the remaining ingredients and mix well. Smear batter using a palette knife onto trays in rounded rectangle shapes, approximately 3x10cm. Bake for 12 minutes or until golden. Allow to cool on trays, use a palette knife to remove to a rack.

6. To serve, place a square of caramel parfait onto serving plate and lean tuile up against it. Scatter three clusters of corn and three raspberries onto the plate. Serve.