For the white chocolate popcorn: Set up a double boiler. Add the white chocolate and stir to melt. Whisk in the coconut oil, then set aside to cool.
Place the popped popcorn onto a sheet pan lined with a silicone mat. Pour the white chocolate evenly over the popcorn and sprinkle with smoked sea salt. Place into the freezer to chill for at least 10 minutes, or until the chocolate is set. Remove from the freezer and break into pieces.
For the butterscotch crème brûlée: In a medium saucepan, add in the heavy cream, instant espresso powder and vanilla bean paste. Bring to a light simmer for 15 minutes. Take off the heat and cool for 15 minutes.
In a non-reactive bowl, whisk together the egg yolks and 1/2 cup of the sugar until combined and lighter in color. Slowly add in the heated cream mixture, whisking constantly. Pour the mixture into twelve 8-ounce ramekins. Place the ramekins into a large roasting pan and fill the roasting pan with the hot water, making sure not to get the crème wet. Bake until the crème is set and just a teensy bit jiggly, 40 minutes. Place into the fridge for at least 2 hours to cool. If storing longer (up to 2 days) tightly wrap each ramekin to ensure freshness.
Take the crème out of the fridge for at least 30 minutes before serving. Evenly top the ramekins with the remaining 1/2 cup sugar. Using a brûlée torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crispy top that will only get crispier for the next 5 minutes, so be sure to wait a couple more.
For the pink peppercorn whipped cream: Whip the cream with a hand mixer until soft peaks form. Stir in the pink peppercorns.
Serve immediately topped with the pink peppercorn whipped cream and white chocolate sea salt popcorn.
Tools You May Need
Tools You May Need
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