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!