July 21, 2018
Desserts, Cakes, Fancy/Entertaining,
Dairy, Cheese, Make-Ahead, Baby Shower, Birthday, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Refrigerator, No Eggs, Cheesecake, Cream Cheese, Chocolate, Heavy Cream more
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"From Recipe+ November 2017. NOTE - cooling and chill times are not included in preparation or cooking times."
Heat oil in a large heavy-based saucepan over moderately high heat and add popping corn kernels, cover with a tight fitting lid and cook covered for 3 minutes or until all the kernels have popped.
Remove from heat and cool and then stir in chopped peanuts and sea salt flakes through the popcorn.
Line a 20cm springform pan with baking paper.
Place the sugar, butter and golden syrup in a medium heavy-based saucepan and cook and stir over low heat for 3 minutes or until sugar dissolves.
Increase heat and bring to the boil and then reduce heat and simmer for 5 minutes or until mixture is a rich caramel colour and then remove from heat and allow bubbles to subside and then stir caramel through popcorn until coated and then reserve 1/2 cup of the popcorn mixture.
Using a spoon, press the remaining popcorn mixture firmly over base of prepared pan, level surface and set aside for 30 minutes to set.
Top with melted chocolate and then set aside for a further 15 minutes to set.
Meanwhile, sprinkle gelatine over boiling water in a heatproof jug and whisk until dissolved.
Combine cream cheese, extra sugar and essence in a food processor and process until smooth and then add cream and gelatine mixture to cream cheese mixture and pulse to combine and then add melted chocolate, pulsing to combine.
Pour cream cheese mixture over chocolate in pan and level surface and chill for 6 hours until firm.
Serve topped with reserved caramel popcorn.
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