For 10 servings
1 kg corn, frozen
1 dl water
200 g corn purée
1 l Debic Panna Cotta
100 g white chocolate
1 lime, zest and juice
200 g sugar
50 g popcorn, puffed
10 lime cress
Thaw the corn and chop in the blender with the water until smooth.
Press through a very fine sieve.
Store in the refrigerator or freeze.
Heat the Debic Panna Cotta to 50°C and add the remaining ingredients.
Heat briefly so that all the ingredients dissolve and pass through a very fine sieve.
Divide into deep plates and leave to set in the refrigerator.
Roast the popcorn in a layer of oil and store in a well-sealed container.
Caramelise the sugar and make lattices on a silicon mat with a spoon.
Press the popcorn in and leave to harden.
Keep in a well-sealed tin with silica beads.
Finish the dish with the sugar decoration and lime cress.