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CHOCOLATE GANACHE & SALTED CARAMEL PANNA COTTA TRIFLE TOPPED WITH WHIPPED CREAM & CARAMEL POPCORN

1. Click here for the caramel popcorn recipe! (Can be made a day ahead and stored in a ziploc bag.)


2.  Bottom Layer Milk Chocolate Ganache:

8 ounces heavy cream
8 ounces chopped milk chocolate

Heat cream in the microwave just under a boil.  Pour over the chocolate and stir to combine.  Pour into the bottom of your trifle dish and chill.

3.  Make Salted Caramel:
2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquify.

2.

Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.

3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir.  This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in.  Be patient…you have a
lot of cream so this will take a few minutes.  Once smooth, add butter
and salt. Let cool.  Makes 2 cups

4. Panna Cotta:
3/4 cup plus 1 cup milk
1 tablespoon powdered gelatin
2 cups heavy cream
Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin
over the milk. Heat the remaining 1 cup milk and the heavy cream in a
saucepan over medium-high heat and bring to a light simmer. Pour the
milk and cream mixture over the gelatin mixture and whisk until
dissolved. Pour 1 cup of the  salted caramel sauce into the mixture, whisking as
you pour. Pour over the chocolate layer and chill 3-4 hours.   Once firm, pour on some of the left over caramel sauce to make a thin layer.
 
5.  Make Whipped Cream
Beat 3 cups heavy cream to soft peaks.  Add 3-4 Tablespoons powdered sugar (to taste) and whip a bit more.  Pipe on top of the caramel layer.
6.  Pile on the caramel corn as high as you can and drizzle with salted caramel sauce because you can never have enough!

SALTED CARAMEL BROWNIE TRIFLE!!!






ARE
YOU SITTING?  YOU MIGHT WANT TO TAKE A SEAT FOR THIS RECIPE!!!!  IT IS
THAT GOOD!!! I THINK THIS IS THE MOST AMAZING TRIFLE EVER.  AND TRUST
ME, I HAVE MADE MANY TRIFLES IN MY TIME!!!! LOL  



THIS
TRIFLE STARTS WITH 11 CARAMEL BROWNIES FROM FAIRYTALE BROWNIES.  HAVE
YOU TRIED THEIR BROWNIES?  THEY ARE FUDGY, MOIST, THICK AND DENSE.  THE
PREFECT BROWNIE FOR A TRIFLE.  THESE BROWNIES STAND UP TO THE TEST OF
LAYING IN A BOWL WITH FRESH WHIPPED CREAM, HOMEMADE SALTED CARAMEL AND
NOT TURNING INTO MUSH…..EVEN AFTER AN OVERNIGHT PARK IN THE FRIDGE!!!!



YOU CAN VISIT FAIRYTALE BROWNIES ON THEIR WEBSITE OR ON FACEBOOK. REMEMBER TO TELL THEM I SENT YOU!


NOW ONTO THE RECIPE!!!!
1. CUT 11 CARAMEL FAIRYTALE BROWNIES INTO 16 BITE SIZE SQUARES.


2. 
MAKE HOMEMADE SALTED CARAMEL.  THIS CAN BE MADE SEVERAL DAYS AHEAD OF
TIME AND PARKED IN THE FRIDGE.  THE RECIPE MAKES 2 CUPS.  YOU WILL ONLY
NEED 1 CUP FOR THIS RECIPE.  USE THE REST ON APPLES, ICE CREAM OR JUST
WITH A LARGE SPOON! MMMMMM!

SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquefy.

2.

Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.

3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir.  This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in.  Be patient…you have a
lot of cream so this will take a few minutes.  Once smooth, add butter
and salt. Let cool. Will store in fridge up to one month. HA! As if it
will last that long…ever!!!! TOO delicious!! Use 1 cup in the trifle and save the other cup!




3.  HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED!  IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM FILLING:  



  • 4 tablespoons cold water
  • 3 teaspoons unflavored gelatin
  • 3 cups chilled heavy cream
  • 1 1/2 cupS powdered sugar



  1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
  2. In
    a small skillet, add about 1/2-inch of water, and heat over medium-high
    heat. Place the small bowl with the gelatin directly inside the
    skillet. Stir the gelatin until it is melted, about 2 minutes. Remove
    the bowl from the skillet.
  3. In
    the mixer, use whisk attachment and beat the
    heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin
    mixture and continue to beat until stiff peaks have formed. 

TO
ASSEMBLE THE TRIFLE LAYER BROWNIES (I USED 3 CUT UP BROWNIES FOR EACH
LAYER), THEN SALTED CARAMEL AND TOP WITH CREAM.  REPEAT UNTIL YOU REACH
THE TOP OF YOUR TRIFLE BOWL.  KEEP CHILLED.  I CHILLED MINE OVERNIGHT.

CARAMEL POPCORN

1. Start with 10 cups of popcorn (either air popped or microwave). Lay popcorn on a large jellyroll pan lined with nonstick foil.


2. In a pot, melt:
1/2 cup butter
Add:
1 cup light brown sugar
1/4 cup light corn syrup
1/2 tsp. salt 
Stirring all to combine, bring to a boil and then boil without stirring for 4 minutes. 
Remove from heat and add:
1/4 tsp. baking soda
1/2 tsp. vanilla
Pour over the popcorn stirring well to coat.  Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Remove, cool and break into pieces.