The Oscars are coming up on March 2 so how 'bout taking your TV snack to a whole new level? We asked pastry chef Yvette Chua of new café Hatter Street for her popcorn mousse cake recipe.
To make the base, you need:
125g sponge mix, 2 1/2 eggs, 25g butter, 25g water
1) Whisk sponge mix, eggs and water together. 2) Fold in butter. 3) Bake at 160 degrees for 30-45 minutes. 4) Remove from oven and slice lengthwise into four layers.
To make the popcorn mousse, you need:
80g eggs, 38g egg yolks, 100g white chocolate, 20g sugar, 200g popcorn purée, 1 1/2 gelatin leaves, 390g whipped cream
1) Whisk eggs, yolks and sugar over water bath. 2) Add white chocolate, gelatin and purée. 3) Whisk cream till 60 percent whipped, fold in to popcorn mixture. 4) Layer eight-inch mold with cake layer, followed by mousse. 5) Chill cake overnight, unmold and serve.