Place the popcorn kernels in a pot with a little oil and pop the popcorn until half is popped. Add the milk and heavy cream, bring to a boil and cover. Let the mixture infuse for 30 minutes. Strain the mixture and slightly warm. Strain the bloomed gelatin and whisk in to the dairy mixture. Allow to cool over an ice bath until cold. Fold in the whipped cream. Dispense into desired mold and freeze.
In the bowl of a stand mixer combine the turbinado sugar, almond flour and all-purpose flour. Add the cubed butter and mix with the paddle attachment until it begins to clump together. Refrigerate for 30 minutes. Bake at 350º F/176ºC until lightly browned for 5 to 8 minutes. Sprinkle on salt right out of the oven, set aside to cool completely.
In a pot, combine the glucose and sugar and cook until desired shade of caramel is achieved. Add the butter and warm cream, and then cook to 217ºF /103ºC. Remove the caramel from the heat and whisk in the salt. Allow to come to room temperature.
In a pot, make a dry caramel with the sugar. Whisk in the butter, salt and then the warm heavy cream. Temper the yolks with the caramel mixture. Then return to the pot and cook until it reaches 183ºF/84ºC. Strain into the milk, then cool and refrigerate overnight. Process in an ice cream machine, store in the freezer.
Smoked Salt Popcorn
Mini Popcorn Kernels
4oz (113g)
Vegetable Oil
1oz (28g)
Smoked Salt
As Needed
Combine the popcorn kernels and oil in heavy pot and cook until all the kernels pop. Season the popcorn with desired amount of smoked salt.
Assembly
Texturas Sparkys
As Needed
Unmold the Popcorn Panna Cotta, place onto plate, and spoon on a bit of the Salted Caramel. Then place a quenelle of Salted Caramel Ice Cream on top of the Salted Caramel. Sprinkle the Sweet Corn Cereal Crunch, Smoked Salt Popcorn, and Sparkys as desired.
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