Almost didn't make it for Day 5 since I faced failure this morning.
Experimenting on the first try is always tricky. But since I've little time to play little Einstein in the kitchen, I've made do with whatever free time I had. Since I was faced with super wobbly and eventually melting jelly, I decided to go off tangent a bit. Instead of jelly, we have a tower made from salted caramel coated popcorn.
Not a person to take a shortcut, I decided not to buy the popcorn ready made. It's quite simple to pop your own corn at home. Don't use those microwave ones since they taste super artificial. Instead opt for the organic multi colour whole corn kernels you can buy from Country Farm Organics.
All you need is a wok with a lid and you're all set for making your own snacks during movie time at home.
Luckily this time round, my concept worked and I managed to pry out a perfect conical popcorn tower after a short time. It tasted good too with a crunch from the cooled down salted caramel.
Phew! That was cutting it a little too close for comfort.
Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to booliciouskl@gmail.com or leave a comment for the mould to win the Olympus camera VG 110. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website.
Pop Tower (Salted Caramel Popcorn) (For Two Moulds and more to spare)
3 tablespoons oil
85g organic multi colour whole corn kernels
200g caster sugar
100g unsalted butter
1 teaspoon salt
To pop the corn: Heat oil in a wok over medium heat. Place a few corn kernels in the wok. Cover with a lid. Wait until the corn kernels pop. Add remaining kernels in one layer. Cover the wok with lid. Leave to pop; shaking continously to spread kernels evenly. Once popping stops. Remove from heat. Sieve out those unpopped kernels.
To make caramel: Melt sugar in a pot over low heat stirring continously to prevent any burning. Once it turns into a caramel colour, add butter and salt. Whisk to melt.
To assemble: Butter the two moulds. Add popcorn into hot caramel in pot. Using a wooden spoon, mix to coat. Press into the moulds. Freeze for 5 minutes. Use a knife to loosen and turn over the mould. Serve immediately.