Popcorn Panna Cotta Tarts

• Bring full cream and sugar to a boil.
• Pop the popcorn in the microwave and immediately add it to the warm cream.
• Let it steep for 10 minutes, then strain the mixture.
• Soak the gelatin in water.
• Add the gelatin to the warm mixture, then pour approximately 7 g into round 3 cm diameter silicone molds and freeze.
• Once frozen, unmold the panna cotta.
• Dip or coat the half-spheres in clear jelly.
• Place one half onto the tartlet base, insert a chocolate decoration ring in between, and place the second half on top.
• Stick a piece of popcorn on top as decoration.

• Temper the caramel couverture.
• Secure plastic foil onto a table or baking sheet, ensuring no air bubbles.
• Temper the white cocoa butter and use a brush to create light color splashes on the foil.
• Spread the caramel couverture thinly and evenly over the foil.
• Let the couverture slightly set, then cut out rings using a round cutter.
• Place the rings in the refrigerator to fully set, weighing them down slightly to prevent warping.

Garnish Ideas

• Popcorn
• Chocolate ring