Halloween Brains

Name: Halloween Brains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20
Ingredients: Corn 5.3 oz; Extra virgin olive oil to taste; Fine salt to taste; Water ¾ cup; Sugar 1 ¼ cup; Cornstarch 2 tbsp; Gelatine in powder 2 tsp; Food coloring red ½ tsp; Lemon juice 1 ½ tbsp; Dark chocolate 10.6 oz; Vegetable oil 0.34 cup

209

Calories per serving

Lactose Free

Energy Kcal 209
Carbohydrates g 27.7
of which sugars g 21.5
Protein g 1.5
Fats g 10.3
of which saturated fat g 3.7
Fiber g 0.4
Sodium mg 63

Difficulty: Average
Prep time: 15 min
Cook time: 30 min
Makes: 20 pezzi
Cost: Average
Note + 90 minutes of resting in the refrigerator

PRESENTATION

After the bloody eyes, the witch fingers and the meringue bones, to make your Halloween party even more terrifying, we have created a recipe worthy of a scene from the best horror movie: the Halloween brains. Perfect for scaring the guests as soon as they walk through the door and then winning them over immediately after tasting. These sweets covered in chocolate hide a pop soul, actually, of popcorn! Skillfully colored in carmine red, our brains will be the stars of your buffets and will become the ideal treats to give to children who, as usual, will knock on your door, and this time you won't have to choose between trick or treat because you can give both with your delicious and splatter brains!

Want to dare even more? Try our brain cheesecake!

INGREDIENTS

209

Calories per serving

For 20 pieces: Corn 5.3 oz (150 g); Extra virgin olive oil to taste; Fine salt to taste

for the syrup: Water ¾ cup (175 g); Sugar 1 ¼ cup (250 g); Cornstarch 2 tbsp (15 g); Gelatine 2 tsp (8 g) - in powder; Food coloring ½ tsp (2 g) - red; Lemon juice 1 ½ tbsp (20 g)

for the coating: Dark chocolate 10.6 oz (300 g); Vegetable oil 0.34 cup (80 g)

Preparation

How to prepare Halloween Brains

To make the Halloween brains, start by preparing the popcorn: pour a splash of oil and the corn 1 into a large pan. Cover with a lid 2 and, over medium heat, wait for the corn kernels to start popping. This operation will take about 10 minutes. Shake the pan occasionally to prevent them from burning. Meanwhile, prepare the glucose syrup by putting 8.8 oz of sugar and 1.7 oz of water in a saucepan 3

When the sugar has dissolved and the mixture starts to boil 4, check the temperature with a thermometer and remove it from the heat when it reaches 257°F 5. This operation will take about 10 minutes. Meanwhile, the popcorn will be ready 6, set them aside to cool

Meanwhile, in another saucepan, pour the cornstarch 7, powdered gelatin 8, and lemon juice 9.

Add 4.2 oz of water in a thin stream, stirring with a whisk 10, to avoid the formation of lumps. Place the saucepan on the heat 11 and bring it to just below boiling point, without stopping stirring with the whisk. Once it reaches near boiling point, add the coloring 12

and continue stirring with the whisk to incorporate it 13. Add the colored mixture to the glucose syrup 14, mix well 15, allowing it to cool slightly (the mixture should not be too hot, otherwise, the popcorn will melt).

Pour the popcorn into a bowl, salt them, and add the colored mixture 16 and mix to give the popcorn a nice red color 17. Spread the popcorn on a tray lined with parchment paper and distribute them evenly 18.

Place the tray in the fridge and cool your popcorn for at least 20/30 minutes. Once well chilled, take portions of popcorn with a soup spoon and roughly ball them up 19. For this operation, use a bowl of water to moisten your hands before forming the balls. Once the balls are formed, place them on the tray lined with parchment paper 20 -well spaced apart- and let them firm up in the freezer for at least 40 minutes -this way it will be much easier to glaze them-. Melt the chopped chocolate in the microwave and emulsify it with vegetable oil 21

using an immersion blender 22. After 40 minutes, you can finally glaze your mini brains: with the help of a fork, dip them in the chocolate 23 and place them on a rack with a tray underneath. This operation will remove the excess chocolate. Let your mini brains cool in the fridge for at least 30 minutes; once the firming time has passed, your mini brains will be ready to be enjoyed 24.