Plated chocolate peanut butter mousse with popcorn ice cream

Peanut butter crust: cream softened butter with peanut butter on medium-high speed; add almond meal and sugar, then the flour on low speed. Add heavy cream and mix until just combined. Wrap and refrigerate until firm.

Roll the dough to a 9 by 12 inch rectangle, divide into twelve 3 by 3 inch squares and cut each across into triangles, 24 in all. Bake at 350F (180C) for about 12 minutes; cool.

Mousse: have the whipped cream ready. Melt chocolate and peanut butter together over a water bath and remove from heat.

Over the same water bath, whisk eggs with sugar and salt continuously until thick and fluffy like a sabayon, about 5 minutes. Off the heat, mix in the chocolate mixture and gently fold in the whipped cream.

Pour the mousse into a baking tray and freeze overnight or until completely set. Cut into 24 triangles and return to the freezer.

Chocolate glaze: cook sugar and water to 230F (110C). Meanwhile heat cream and corn syrup, turn off the heat and mix in the cocoa powder.

Pour the hot syrup into the chocolate mixture, add the melted gelatin and blend. Pass through a sieve and cool to 95F (35C).

Glaze the hard-frozen mousse, saving the drips and repeating until done. Freeze; once completely frozen, set each mousse on a crust triangle and freeze again.

Peanut butter panna cotta: heat heavy cream, mix in sugar and peanut butter, remove from heat and blend in melted gelatin.

Pop plain popcorn for the ice cream.

Caramel popcorn: cook sugar dry on high heat until brown; add fleur de sel or kosher salt and butter, turn off the heat and fold in popcorn.

Opaline: cook sugar and corn syrup to 300F (150C), turn off the heat and melt in chocolate. Cool completely on a clean surface, break up and blend to a fine flour. Bake at 400F (205C) for about 7 minutes and cool.

Brown the butter (beurre noisette) for the ice cream, for a nutty flavour.

Whisk egg yolks and sugar. Warm milk and corn syrup, add sugar and dried milk, bring to a boil, add the popcorn and infuse for an hour or more.

Blend and strain the popcorn milk. Bring it with the brown butter to a boil and gradually whisk it into the yolk mixture.

Return the custard to the saucepan and stir over low heat until it thickens, about 2 minutes. Strain and cool completely over ice water.

Churn in an ice cream machine and freeze a couple of hours before scooping.