Pistachio Pannacotta with Caramel Salted Popcorn

Cook time 20 minutes + overnight
Servings 8


2 gold-strength gelatine leaves
500 ml pouring cream
250 ml milk
40g pistachio paste
3 tablespoons sugar
vanilla bean

125 of popcorn
400gr glucose
400gr water
400gr sugar
salt, pinch

Pistachio Pannacotta with Caramel Salted Popcorn


Soak the gelatine leaves in cold water and set aside.

In a large pot, bring the cream, milk, sugar and vanilla bean to the boil. Pour the hot mixture over the pistachio paste in a bowl and whisk well. Remove the gelatine leaves from the water, squeezing to remove the excess water, and add to the pistachio mix. Cool down over an ice bath. Once the pannacotta starts 

setting, strain and pour into 100-ml moulds. Put them in the fridge overnight to set.

Pop the corn in a little olive oil. Once it has popped add pinch of salt.
Bring sugar, water, glucose to boil. Cook until caramel. Pour over popcorn and set.
Remove from the moulds onto cold plates and serve with popcorn.

Eat immediately.