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A Special Dessert - Supplemental

I did a bad thing in my last post. Talking about the generosity of another chef and then being all clever and stupid at the same time by refusing to give you fuller recipe details. I should have remembered that stupid always beats clever and doesn't really reflect too well on the perpetrator.

So, in an attempt to drag myself from a self-imposed puddle of shame, may I present to you the whereabouts of the fabulous (yes, I've upgraded its status!) dessert  with which I teased you.

You do still need to buy ALL the David Everitt-Matthias books. You also need to pre-order any future publication of his as soon as it is announced. They are, and will remain, classics. But if you wish to make a start with that pudding you simply need to make 'dessert' your first purchase and turn to page 82.

There; let's draw a veil under my silliness. No... forget the veil. Just grab the ingredients for the sweetcorn cream. Popcorn and caramel probably grabbed you right away but the cream is one element of the recipe which isn't immediately so familiar as an idea. It is a revelation of texture and flavour and you will kick yourself if you don't make it. Tell me if you're procrastinating and I'll come and give you a helpful foot prod as well.

Right - apology delivered. I'm off to prepare a post which will try to describe why this trilogy of books is such a wonderful addition to the worktop of all us amateur cooks. I will agonise about getting that one as convincingly right as possible first time.

A Special Dessert

Apparently it's #NationalPopcornDay! What better excuse to rave about this: 

Sweetcorn cream, popcorn ice cream, caramel and popcorn craquant.

A truly wonderful dessert from a recipe by the more than truly wonderful David Everitt-Matthias

It's a while since I made this and, looking back, I really should have done a little better with that quenelle of ice cream and the consistency of the caramel sauce. No, let's face it... this tasted so lovely that appearance was secondary. 

You could make the entire terrific thing as I did or follow the 2 Star Michelin chef's sensible advice and begin with one or two tasty elements which appeal.

I'm pretty sure you can't download  the low-down for this one. So, you will need a link to the superb book which contains the recipe.

What's that? I didn't say which one to purchase? Ah, that would be pointless because you will need all of them immediately and will cook from them at very regular intervals while offering up fervent thanks for the existence of such bounty in our lifetime. I promise you that the recipe appears in one of these magnificent volumes!

Here are all the required elements I made before plating.

This is not a horribly demanding dish apart, perhaps, from taking your time and attention. The rewards are the usual ones of having something truly special made in your own kitchen. Your efforts can be shared with love or scoffed selfishly with spoon-licking delight in a quiet corner.

David Everitt-Matthias is one of the most generous people I know. That has become obvious after my very limited contacts with him. Take advantage of his generosity. His food is staggeringly fine but his ideas are largely achievable in a modest home kitchen. He would tell you so himself.

So will I. Go on.. get cooking!

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