…don’t you love it when a plan comes together…
…it seems as though many of my recent posts have started with how busy I am at the moment but it really has gone a bit bonkers chez belleau of late… in some kind of cosmic aligning of planets our production company The Persuaders has been working with UK supermarket Tesco to help launch their #LoveEveryMouthful campaign which is all about promoting fresh, seasonal British produce… it’s a lovely campaign to be involved with and whilst many of the british supermarkets have had a bit of a rough ride recently with a few ‘ingredients’ issues, it’s nice to work with an honest, open company who are well aware of their image… and say what you like about them as a corporation, the lovely people who i’ve been in contact with who work at or for Tesco are some of the most food-passionate people i’ve met… they love what they do and are very proud of the quality of the produce they provide and this has inspired and thrilled me over the past couple of weeks…
…we started our project last week with a very early shoot not far from our London home reproducing the infamous Beatles Abbey Road album cover using a baker, butcher, greengrocer and fishmonger replacing the fab four… it was a fun and very quick morning shooting on this iconic site… our next project was even crazier as this week we built the worlds largest Eton Mess in Soho Square in central London… again we set up very early in the morning and built a fully edible Eton Mess in a large raised glass… we used 100litres of single cream and about 80kg of fruit… it tasted amazing and once it had been photographed, filmed and adjudicated we dished it up and handed it out to passers-by who were very happy…
chocolate caramel salted-popcorn ice-cream
and like that cosmic aligning of the stars, i’ve managed to segue this months random recipes and we should cocoa bloggers challenges into a rather wonderful chimera of fabulousness… for my random recipe I had chosen caramel popcorn from page 30 of my 30th book and was busy making it when I had a flash of inspiration to see what would happen if I poured the end result into some cream and then into my ice-cream maker… well you can see the results for yourself… it’s quite possibly food-porn filthy!
for the chocolate caramel popcorn
1 packet of popped pop corn (I used a 100g microwave pre-salted popcorn packet)
180g firmly packed brown sugar
2 tablespoons corn syrup (i used honey as a substitute)
1/2 teaspoon sea salt (only add if using plain popcorn)
1/2 teaspoon baking soda
50g dark chocolate
for the ice cream
250ml fresh cream
1 tablespoon runny honey
preheat the oven to 120C, line a baking tray, spread out the popped popcorn and set aside
combine the sugar, butter, corn syrup and salt in a saucepan and place over a medium-low heat, stir until the butter and sugar melt and the mixture comes to a boil. Stop stirring and boil until it reaches 120C, remove from the heat and pour over the popcorn and stir with a spatula until the corn is evenly coated
bake the popcorn for 35 mins, stirring 2 or three times. Let it cool completely.
gently melt the dark chocolate in the microwave and then pour it over the popcorn and set aside to cool
pour the fresh cream and the honey into the bowl of your ice-cream maker and start it tow churn, once it shows signs of beginning to solidify add a handful of the pop corn – as much or little as you like really and then continue to churn till frozen
we should cocoa is hosted by Choclette from the brilliant Chocolate Log Blog and the theme this month is ice-cream.