A Pop of Nostalgia

Hsing Chen

Popcorn: The very word is a powerful trigger of nostalgia and sense memory. We can instantly conjure the staccato rhythm of kernels bursting and popcorn’s addictive flavor, distinctive aroma and satisfying crunch. The mind runs through all these sensations upon reading “Popcorn Gelato” on the menu at Italian trattoria Mano a Mano. Hsing Chen, co-founder and pastry chef at parent company Eat Well Hospitality, developed the original version of the dish when she worked as a pastry chef in New York. “I served a popcorn sundae that was a hit and decided to recreate the flavor profile in this new form of gelato spun to order,” she explains.

To produce the distinctive dish, popcorn is steeped in milk and then freshly churned, producing a luxurious, creamy texture. It is served with a caramel sauce and topped with dehydrated corn kernels, which helps to elicit the natural corn notes. “The Popcorn Gelato is a hit with our guests because it serves up nostalgia in an unexpected form,” says Chen. “It makes you feel like a kid again!” The treat performs very well at Mano a Mano. “We receive complaints if we take it off the menu.”

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