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Parfait pintxo Flavours of Mexico

Creamy parfait with popcorn infusion, shaped into pintxo and finished with glaze, popped popcorn, sea salt and corn powder.Airy parfait with a subtle popcorn flavor, served as a pintxo on a stick. Finished with glaze, crunchy popcorn, sea salt and corn powder for a sweet-savory twist.

Ingredients

1lDebic Parfait
Corn powder
Sea salt
50gPopped popcorn

Preparation

  1. Lay 3 layers of plastic wrap tightly on your work surface and smooth out.
  2. Before whipping the parfait, infuse it with the popped popcorn for at least 4 hours.
  3. Pass through a fine sieve.
  4. Whip the parfait in the stand mixer at medium speed until it reaches the consistency of whipped cream.
  5. Make a strip of parfait on the foil, roll it up tightly and place in the freezer.
  6. Let it freeze well first.
  7. To get even slices, use a ruler and a marker to make a mark every 2 cm and make an incision in the middle of the marks with the tip of a sharp knife.
  8. Insert a lollipop stick there and freeze the parfait further.
  9. Make sure no plastic wrap is pressed into the ice cream.
  10. Then cut into equal slices and very carefully remove the plastic wrap.

  11. Decorate with glaze (of your choice, see base recipe), popped popcorn, sea salt and corn powder.