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Chef Matt Gillan's Soy caramel panna cotta, popcorn

One of the most memorable desserts made by Chef Matt Gillan (chef-owner of Heritage Restaurant in Slaugham, West Sussex) is his panna cotta with a soy sauce gel. He has kindly given us a recipe for a panna cotta using our soy caramel sauce:

Ingredients

Panna cotta

  • 300g full fat milk
  • 300g double cream
  • 100g caster sugar
  • 60g soy caramel sauce
  • 4 leaves gold leaf gelatine (or 2 leaves bronze leaf gelatine)

Popcorn

  • 30g popping corn
  • 1 tablespoon oil
  • 150g caster sugar

Directions

Panna Cotta

  1. Put the gelatine into a bowl of cold water to ‘bloom’
  2. Put all the other ingredients into a saucepan, whisk and bring to the boil
  3. Remove from the heat, squeeze out the gelatine and whisk into the cream mix
  4. Pour into 4 small bowls or glasses and put in the fridge
  5. Allow to set for at least 4 hours, depending on how cold your fridge is, until there is a slight wobble

Popcorn

  1. Put the popcorn and oil into a heavy bottom saucepan
  2. Put on a high heat, until the oil starts to fry the corn
  3. Place a tray over the top of the pan, ensuring there are no gaps, and shake the pan to keep the popcorn moving
  4. The corn will start to pop. Once the popping stops, remove the tray and tip out the popcorn. Allow to cool and remove any unpopped corn
  5. Put the sugar in a clean pan and put on a medium heat
  6. When it becomes a liquid, heat until it turns a light golden brown. This will happen very quickly
  7. Remove from the heat, add the popcorn and stir to coat all corn

To serve

Take the set panna cotta from the fridge and top with caramelised popcorn and finely grate lime zest over the top