Maple Popcorn Panna Cotta
This popcorn panna cotta is a delightful twist on the Italian classic, combining the creamy texture of panna cotta with the nostalgic flavor of popcorn. The hint of buttery popcorn makes it the perfect special treat for your next movie night.
The recipe is adapted from @familyfork.
Ingredients
- 1 Cheerie Lane Butter Popcorn Cob
- 2 cups milk
- 2 cups heavy cream
- 1/2 cup maple syrup (plus more for drizzling)
- 1 tsp vanilla extract
- 2 packets or 8 leaves gelatin
Instructions
-
1
Pop the Cheerie Lane Butter Popcorn Cob according to package instructions.
-
2
In a pot over low heat, combine the milk and heavy cream. Add 3/4 of the popped popcorn and heat gently for 20 minutes, stirring occasionally and making sure the mixture does not boil.
-
3
Remove from heat and let the mixture steep for 30 minutes. Strain through a fine mesh sieve, pressing the popcorn to extract as much liquid as possible.
-
4
Return the strained liquid to the pot over medium-low heat. Stir in the maple syrup, vanilla extract, and dissolved gelatin.
-
5
Whisk until the gelatin is fully dissolved. Remove from heat and allow the mixture to cool slightly.
-
6
Pour into individual serving cups and refrigerate for at least 2 hours, or until fully set.
-
7
Before serving, drizzle with additional maple syrup and top with extra popped popcorn.
Stalk Us
@cheerielane
