CARDAMOM COFFEE STACK

Ingredients

• 3 large free- range egg whites

• cocoa powder, for dusting

• 2 Tbsp white wine vinegar

• 3 egg yolks

• 600 g caster sugar

• 20 ml woolworths italian instant coffee

• 240 g flour

• 200 ml single cream

• 4 cardamon pods

• 1/4 cup corn kernels

• 3 Tbsp olive oil, to drizzle

• 60 g caster sugar

• 1/4 cup cold water

• 1 pods cardamon, whole

• A pinch salt

• maldon salt flakes, pinch to garnish

Cooking Instructions

For meringue discs:

• Preheat oven to 140°C

• In a spotlessly clean bowl, whisk egg whites until stiff.

• Add the castor sugar in, one tablespoon at a time, even if the need to rush crosses your mind.

• Add the cocoa powder and vinegar and fold through with a metal spoon. The meringue will be fairly stiff by now so work quickly to really mix in the cocoa.

• On some baking paper, draw 6 circles around a bowl of your choice. Apply the meringue mixture in even sized layers, approximately 1cm.

• Allow to bake for an 1 hour. Turn oven off and allow meringue to sit inside warm oven for up to 3 hours - over night would be best.

• For creme patisserie:

• Cream the sugar and egg yolks together.

• Add the coffee powder and flour and whisk.

• Heat the milk and cream in a saucepan with the crushed cardamom pods. Be sure to remove the husks of the pods.

• Pour about ½ cup of the warm milk and cream mixture into the egg yolks and whisk before pouring the warm egg yolks back into the pot with the rest of the milk and cream mixture.

• Bring the mixture to the boil on a medium heat while it thickens ±10 minutes. You want a really thick mixture.

• For salted caramel popcorn:

• Heat olive oil in a pot.

• Add pop corn kernels and allow to pop.

• Add water to sugar, cardamom pod and salt - allow to form a syrup. The syrup should be thick and lightly coloured.

• Turn off the stove but keep the pot on the heat as you stir the popcorn through. Make sure that they’re evening coated.

• To arrange: Place the first meringue disc onto a serving plate. Lather with a layer of creme patisserie and repeat with the next 2 discs. Arrange the second tower as the previous one. Arrange popcorn around the plate and garnish with salt flakes

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