Mon, 1 May 2017
Salted Caramel Popcorn Pots
Ingredients:
200 ml milk
400 ml double cream
2 leaves gelatine
4 Tablespoons of caramel from a can
1/4 teaspoon of sea salt
140 g caramel popcorn and some for the topping
Method:
1. Pour cream and milk into pan add popcorn and simmer for 1 min .
2. Remove from heat and leave to infuse for 6 hours or overnight
3. Strain liquid and keep milk mixture. Place back into pan and reheat till steaming
4. Place gelatine leaves into cold water to soften for 3 mins
5. When popcorn mixture is steaming and gelatine soft, remove gelatine from cold water and squeeze out excess water
6. Place gelatine leaves into popcorn milk mixture and stir till dissolved
7. Mix Caramel with sea salt. Divide into glasses pour popcorn cream on top
8. Chill overnight, serve with caramel popcorn pieces on top
