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For the panna cotta, combine the cream, milk, sugar and tonka bean in a pan and bring to the boil. Remove from the heat and whisk in the softened gelatine. Pour into glasses or bowls and set in the fridge until firm
300g of double cream
300ml of whole milk
120g of caster sugar
4 gold gelatine
1 tonka bean, finely grated
Preheat the oven to 180˚C/gas mark 4. Use your fingertips to rub the butter and flour together into a bread crumb like consistency. Add the sugar and popcorn and mix well. Bake in the oven for 15-20 minutes until golden, remove and allow to cool
160g of butter
130g of plain flour
50g of popcorn
90g of caster sugar
For the bubble or foam, bring the milk and cream to the boil. Add the popcorn and heat until it softens. Blend the mix until smooth and pass through a fine strainer. Blend with a stick blender while still warm, scoop off the foam and reserve to use as a garnish
200g of double cream
400ml of whole milk
250g of popcorn
For the soy gel, prepare a flat non-stick tray. Combine the orange juice, water, soy sauce, sugar and agar agar in a saucepan and bring to the boil. Remove from the heat and pour onto the tray
300ml of orange juice
150ml of water
70ml of soy sauce
85g of caster sugar
6g of agar agar
Leave to chill until set. Once set, use a blender on a low speed to break it down into a gel. Pass through a fine strainer and store in a squeezy bottle
Remove the panna cotta from the fridge. Sprinkle with the crumble, a large spoon of the reserved foam and a squeeze of the soy gel. Serve immediately
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