POPCORN WITH MARSHMALLOWS RECIPES
POPCORN BARS RECIPE - BBC FOOD
Tom Kerridge's chocolate popcorn bars are a revelation. Make a batch to share with friends or colleagues. The bars will keep for up to a week in the fridge. Each serving provides 90 kcal, 1g protein, 13g carbohydrates (of which 9.5g sugars), 3.5g fat (of which 2g saturates), 0.5g fibre and trace salt.
Provided by Tom Kerridge
Prep Time 30 minutes
Cook Time 10 minutes
Yield Makes 20
Number Of Ingredients 5
Steps:
- Line a 20cm/8in square baking tin with two layers of cling film.
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water.
- Meanwhile, put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well.
- While the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a rubber spatula until everything is coated.
- Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours.
- Turn out onto a board and cut into 20 squares, to enjoy when you get a sweet craving. The bars will keep for up to a week in the fridge.
Nutrition Facts : Calories 90kcal, CarbohydrateContent 13g, FatContent 3.5g, FiberContent 0.5g, ProteinContent 1g, SaturatedFatContent 2g, SugarContent 9.5g
HOMEMADE CHEESE POPCORN RECIPE – MELANIE COOKS
This homemade cheese popcorn is amazing! So full of Cheddar flavor and only takes 5 minutes to make! This cheese popcorn is seriously addictive!
Provided by MelanieCooks.com
Categories Snack
Total Time 5 minutes
Prep Time 5 minutes
Yield 6
Number Of Ingredients 3
Steps:
- Put popcorn in a large bowl. Drizzle melted butter over the popcorn and toss to coat the popcorn with butter.
- Sprinkle the Cheddar cheese powder over the popcorn and toss to coat.
Nutrition Facts : Calories 107 kcal, CarbohydrateContent 9 g, ProteinContent 3 g, FatContent 7 g, SaturatedFatContent 4 g, CholesterolContent 19 mg, SodiumContent 80 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving
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HOMEMADE CHEESE POPCORN RECIPE - MELANIE COOKS
This homemade cheese popcorn is amazing! So full of Cheddar flavor and only takes 5 minutes to make! This cheese popcorn is seriously addictive!
From melaniecooks.com
Reviews 5
Total Time 5 minutes
Category Snack
Cuisine American
Calories 107 kcal per serving
From melaniecooks.com
Reviews 5
Total Time 5 minutes
Category Snack
Cuisine American
Calories 107 kcal per serving
- Sprinkle the Cheddar cheese powder over the popcorn and toss to coat.
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EPIC CHOCOLATE TRIFLE | JAMIE OLIVER RECIPES
This is no ordinary trifle – this is a work of art! Scoop into layers of rich mousse, chunky brownie, creamy mascarpone and dulce de leche. Tip: a sugar thermometer will ensure perfect results.
From jamieoliver.com
Total Time 2 hours
Calories 399 calories per serving
From jamieoliver.com
Total Time 2 hours
Calories 399 calories per serving
- For the mousse, whisk the yolks and sugar together until pale, thick and doubled in volume. In a pan on a medium heat, gently heat the milk and cream until steam begins to appear. Remove from the heat and – whisking as you go – very gradually pour in the yolk mixture.
- Pour back into the pan and cook on a low heat for 6–8 minutes, stirring continuously. Using a sugar thermometer, simmer until it reaches 83ºC and is thick enough to coat the back of a spoon.
- Turn off the heat, snap in the chocolate and whisk until smooth. Place a piece of greaseproof paper on the surface of the mousse to prevent a skin forming and leave to cool. Once cold, pop in the fridge.
- Preheat the oven to 170ºC/338ºF/gas 3. To make the brownie, snap the chocolate into a heatproof bowl, add the butter, and melt over a pan of gently simmering water until combined. Set aside.
- In a separate bowl, whisk the eggs, sugar and salt until fluffy and tripled in volume. Gently fold in the melted chocolate, in batches, followed by the flour. Finally, break up and stir in the amaretti biscuits.
- Pour the brownie mixture into a lined 30cm x 15cm tin and bake for 20–25 minutes, or until crisp on the outside but slightly wobbly. Remove from the oven and leave to cool in the tin, then transfer to a wire rack to cool completely.
- For the mascarpone cream, place the eggs and sugar in a heatproof bowl over a pan of gently simmering water. Whisk continuously for 8–10 minutes, or until the temperature reaches 82ºC, and the mixture is pale, thick and has a ribbon-like consistency when dropped off the whisk. Allow to cool slightly.
- In another bowl, whisk the cream and mascarpone to soft peaks. Fold in the egg mixture, cover and put in the fridge until needed.
- When you're ready to assemble the trifle, whisk the dulce de leche to loosen and crumble up the brownie. Layer roughly one third of the brownie in the bottom of a 23cm glass bowl or trifle dish. Drizzle over one third of the amaretto and one third of the mascarpone cream. Spoon over a third of the dulce de leche followed by a third of the chocolate mousse, then repeat the layers twice more.
- Finish the trifle with any remaining bits of brownie, and decorate with marshmallows and caramel popcorn, if you like, then serve. Sparkler optional!
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