Description
This indulgent Salted Caramel Popcorn Pots recipe features a creamy, silky popcorn-infused custard layered with rich salted caramel and topped with crunchy toffee popcorn. A delightful dessert that combines sweet, salty, and creamy textures for an irresistible treat perfect for special occasions or cozy nights in.
Ingredients
Scale
Popcorn Cream Base
- 400ml double cream
- 200ml milk
- 140g toffee popcorn, plus extra for serving
- 2 gelatine leaves
Salted Caramel
- 4 tbsp caramel from a can (e.g., Carnation)
- ¼–½ tsp flaky sea salt
Instructions
- Infuse the Cream: Pour the double cream and milk into a large pan and add the toffee popcorn. Gently press the popcorn under the liquid and squash it slightly on the bottom of the pan. Bring the mixture to a gentle simmer and bubble for 1 minute to infuse the popcorn flavors into the cream. Remove from heat, transfer the mixture into a jug, and chill in the refrigerator for at least 6 hours or preferably overnight.
- Strain and Reheat: After chilling, strain the popcorn-infused cream back into a clean pan, discarding the popcorn solids. Gently reheat the cream until steaming, but do not boil.
- Prepare Gelatine: While reheating the cream, soak the gelatine leaves in cold water for 3 to 5 minutes until soft. Remove from water and squeeze out excess liquid.
- Dissolve Gelatine in Cream: Stir the softened gelatine leaves into the hot popcorn cream until completely dissolved. Set the mixture aside to cool slightly.
- Make Salted Caramel Layer: In a small bowl, mix the canned caramel with flaky sea salt, starting with ¼ teaspoon. Taste and adjust the saltiness up to ½ teaspoon as preferred.
- Assemble the Pots: Divide the salted caramel mixture evenly between 2 serving glasses or pots. Pour the cooled but still pourable popcorn cream on top of the salted caramel layer.
- Chill to Set: Refrigerate the assembled pots for at least 2 hours or overnight to allow them to set properly.
- Serve: Just before serving, top each pot with a few pieces of toffee popcorn for crunch and garnish. Enjoy the delicious contrast of textures and flavors.
Notes
- Using toffee popcorn adds a sweet and crunchy texture that balances the creamy custard.
- Soaking the gelatine leaves properly ensures a smooth set without lumps.
- Adjust the sea salt quantity to your taste to get the perfect salted caramel balance.
- Ensure not to boil the cream after adding gelatine to preserve its setting ability.
- For a quicker version, chilling time can be reduced, but overnight chilling yields the best flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: salted caramel, popcorn, dessert, creamy custard, toffee, easy dessert, British dessert
