For the panna cotta
- 2 ½ gelatine leaves
- 175g double cream
- 175g milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 100g golden caster sugar
- 350g yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
For the hunza apricots
- 100g hunza apricots (or unsulphered dried apricots), halved
- 50g demerara sugar
- 1 cinnamon stick
For the popcorn
The day before, mix the apricots with the sugar, cinnamon and 300ml water, and leave to soak.
To make the panna cotta, soak the gelatine in cold water for 5 mins. Meanwhile, heat the cream, milk and sugar together over a gentle heat, stirring until the liquid is steaming but not boiling. Squeeze out the gelatine, then stir into the hot liquid to melt. Pour through a sieve into a bowl. Whisk in the yogurt, then pour into six ramekins. Chill for 3-4 hrs or overnight.
The next day, simmer the apricot mix in a pan until the water is reduced and the apricots are sticky and soft. If the apricots are still firm, add another 300ml water and reduce again. Leave to cool to room temperature.
Heat 1 tbsp oil in a large saucepan with a lid on a medium-high heat. When hot, add the corn and cover with the lid. Hold the pan’s handle and lid, and when you hear the first pop, slowly shake the pan. When the popping dies down, remove from the heat, add the melted butter and season with salt.
To serve, place the apricots on the panna cotta in the ramekin and add some popcorn.