Makes approx. 6 shot-style servings Liquid Popcorn Ingredients Caramel Froth Ingredients - 250 g (8.

8 oz) sugar - 200 g (7.1 oz) water - 75 g (2.6 oz) simple syrup - 5 g (0.18 oz) soy lecithin powder - 35 g (1.2 oz) canola oil - 150 g (5.3 oz) popcorn kernels - 7 g (0.25 oz) kosher salt - 90 g (3.2 oz) butter - 75 g (2.6 oz) sugar - 750 g (1lb 10.5 oz) water

Liquid Popcorn with Caramel Froth

Liquid Popcorn MOP

1- In large pot heat oil until lightly smoking. 2- Add popcorn kernels and cover pot. 3- Shake pot constantly while kernels pop. 4- Remove pot from heat when kernels stop popping. 5- In second large pot, combine 125 g (4.4 oz) popped corn, salt, butter, sugar and water. 6- Bring to simmer over medium heat and simmer for 5 min. 7- Strain through china cap strainer, pushing liquid through with back of ladle until only popcorn kernels remain in basket. Discard kernels. 8- Transfer liquid to blender and blend on high speed for 3 min or until smooth. 9- Strain through chinois (sieve). Keep warm.

Caramel Froth MOP

1- In small saucepan, heat sugar and 75 g (2.6 oz) of water over medium heat to 171 C (340 F). 2- Remove from heat. 3- Immediately add remaining 125 g (4.4 oz) water and simple syrup. TAKE CARE as mixture will bubble and splatter. 4- Whisk until dissolved. 5- Pour into tall, narrow container and let cool to warm. 6- Add lecithin and blend with immersion blender incorporating air until frothy

Assemble and serve 1- Pour warm popcorn broth into tall shot glasses, filling them half full. 2- Spoon caramel froth over broth to fill glasses threefourths full.