Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate base
Almond milk foam
Popcorn
Utensils
4 glasses, each approx. 300 ml
How it's done
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Chocolate base
Place the chocolate and almond milk in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, then pour into the glasses.
Almond milk foam
In a pan, heat the almond milk, cardamom and cinnamon to approx. 75 °C while stirring. Remove the pan from the heat, cover and allow to infuse for approx. 5 mins., remove the cinnamon stick. Hold the pan at a slight angle, froth using a handheld blender. While frothing, move the blender up and down to the surface of the milk. Pour the milk and foam into the glasses.
Popcorn
Heat the oil in a wide pan. Add the corn kernels, cover and leave to pop over a medium heat for approx. 2 mins., transfer to a bowl, season with sugar, thyme and salt. Sprinkle the popcorn over the almond milk foam.
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