Popcorn Panna Cotta

Method

METHOD FOR PANNA COTTA:

Add the gelatin to the milk and allow it to bloom.

While the gelatin is blooming heat the cream and sugar together with the popcorn and salt over a medium heat until the milk becomes fragrant with the smell of fresh popcorn.

Reduce the heat to low and allow to simmer for another 10minutes with the vanilla.

After the 10minutes, strain the mixture, pressing down on the popcorn to extract as much flavor as possible.

Discard the popcorn and return the liquid to the pot.

Add the bloomed gelatin mixture to the popcorn milk mixture and place over a medium heat while stirring to dissolve the gelatin.

Once the gelatin is perfectly dissolved pour the mixture into a dish that has been sprayed with non-stick kitchen spray before setting in the fridge for 6-8 hours.

METHOD FOR THE HONEYCOMBED POPCORN:

Lay some baking paper on your working surface.

Combine the sugar and golden syrup in a pot over low heat, swirling the pot as the sugar melts but never stirring it as this will cause the sugar to form crystals and crystallize the mixture.

Once all the sugar has dissolved turn the heat up to a medium heat allowing the sugar to begin caramelizing to a golden brown colour.

Cook the sugar to soft ball stage, you can test the mixture by carefully scooping some up using a teaspoon and dropping it in cold water.

The sugar mixture to set to a ball that feels soft when pressed between your fingers.

Once the mixture reaches this stage add the bicarb and quickly begin stirring as the mixture bubbles. Once the bicarb has been incorporated add the popcorn and stir through to coat well before turning out onto the baking paper to set.

Once set smash into pieces or cut before serving over the pan cotta which has been cut into rectangle portions.