Bring the cream and milk to the boil.
Remove from heat and add the popcorn.
Cover and leave to infuse for 2 hours
Remove the cover and blitz.
Sieve and place liquid back on heat.
Mix the egg and sugar together.
Pour hot cream over eggs and sugar and cook to 85oc.
Caramel Sauce
Place all ingredients into a bowl and cook until you reach a nice caramel colour.
Remove and cool and add salt, then churn in ice cream machine.
White Chocolate Cup
Flood the cup with tempered white chocolate then empty out and leave upside down,
When semi dry place in fridge to fully set and it should just come out of the cup.
Melt the cocoa butter to around 30oc and start brushing line down the cup, to get cleaner line you and use low tack tape, this is by cutting strips and placing the sticky side down on the cup leaving lines around it, when painted remove the tape.
Bring the cream and milk to the boil.
Remove from heat and add the popcorn.
Cover and leave to infuse for 2 hours
Remove the cover and blitz.
Sieve and place liquid back on heat.
Mix the egg and sugar together.
Pour hot cream over eggs and sugar and cook to 85oc.
Caramel Sauce
Place all ingredients into a bowl and cook until you reach a nice caramel colour.
Remove and cool and add salt, then churn in ice cream machine.
White Chocolate Cup
Flood the cup with tempered white chocolate then empty out and leave upside down,
When semi dry place in fridge to fully set and it should just come out of the cup.
Melt the cocoa butter to around 30oc and start brushing line down the cup, to get cleaner line you and use low tack tape, this is by cutting strips and placing the sticky side down on the cup leaving lines around it, when painted remove the tape.
