Popcorn Panna Cotta

Photography by Adam Milliron // Styling by Quelcy Kogel

Before coming to Pittsburgh to open Station in 2015, Curtis Gamble was executive chef at Bread & Wine restaurant in Chicago where he developed his iconic take on the panna cotta, creating this popcorn varient of the classic Italian pudding. It’s the recipe that put him on the map, prompting the Chicago Zagat to name it in their Best Thing We Ate series alongside other deliciously “untouchable” Chicago food staples.

“ I guess that’s quite an accomplishment for a dish born as much out of whimsy as necessity,” Gamble says. “Opening a restaurant in Chicago was overwhelming, and this dish popped into existence at a time when I was really hitting a stride with developing a style and personality to the food we cooked. It’s not going anywhere, and I am grateful I get to share it with so many.”

When making your own Popcorn Panna Cotta, we recommend letting the pan come down to room temperature after popping your popcorn and before adding your milk and cream. And don't be afraid to cook your caramel mixture for you caramel corn on the stove to a dark amber, allowing it to cook faster once coated in the oven.

Popcorn Panna Cotta

Ingredients

4 tablespoons popcorn kernels

2 quarts heavy cream

11 grams Knox powdered gelatin (about 3 1/2 teaspoons)

3/4 cup sugar

Instructions

Pop popcorn, and set aside. In a separate pot, add cream and sprinkle powdered gelatin on top. Allow to bloom. After gelatin has bloomed, add sugar and popcorn and cook over medium heat, stirring occasionally until sugar has dissolved and bubbles have formed along the edges of the cream. Do not boil.

Remove from heat and let stand 15 minutes, then strain through fine mesh strainer, gently pushing on the solids, into a container that will make pouring easier. Pour into 8 separate jars or cups and low to set for 4 hours or until panna cotta is firm and chilled.

Caramel sauce

Ingredients

2 cups sugar

2 cups heavy cream

1 tablespoon salt

Instructions

In a heavy bottomed saucepot, add sugar and set over medium heat, making sure that the flames do not creep up the sides of the pot and are flat against the bottom. Cover and do not move and allow sugar to start to caramelize. Once sugar is a dark amber color, carefully add cream and set over low heat and allow to melt. Add salt and set aside to cool.

Caramel Corn

Ingredients

1/2 pound butter

1 cup brown sugar

3/4 cup corn syrup

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

3 quarts popped popcorn

Instructions

1. Put all ingredients except popcorn in a large pot. Bring to boil and turn down to simmer for 5 minutes. Combine immediately with popcorn in large bowl, and mix well so all kernels are coated completely.

2. Transfer to silpat-lined full sheet pan and bake in 6 minute intervals (do so 3 times) at 335 degrees on high fan. Pull out and let sit for a few minutes to slightly firm (about 1 to 2 minutes). Stir frequently as it cools.

3. Transfer to large bowl and toss until completely cool and dry, doing your best to keep kernels separate. Store in a dry, cool area.