SALTED CARAMEL POPCORN POTS

Salted caramel popcorn pots image

Sweet and salty, this decadent dessert is served in individual pots, with a caramel puddle at the base and a creamy panna cotta topping

Provided by Cassie Best

Time 25m

Number Of Ingredients 6

Ingredients

400ml double cream
200ml milk
140g toffee popcorn , plus a little to serve
2 gelatine leaves
4 tbsp caramel from a can (we used Carnation)
¼-½ tsp flaky sea salt

Steps:

Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.
Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.
Mix the caramel with the sea salt - start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.
Serve each pot topped with a few pieces of toffee popcorn and dive in!

Nutrition Facts : Calories 1446 calories, Fat 118 grams fat, SaturatedFat 72 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 65 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium