Verrine popcorn infused panna cotta

Heat the Panna Cotta until liquid.

Add the popcorn and allow the mixture to infuse for 30 minutes.

Strain the mixture through a fine sieve to remove solids.

Heat the sugar until a deep amber caramel forms.

Remove from the heat and add the warm Culinaire Original carefully while mixing.

Add the cinnamon, butter and salt, then mix until smooth.

Place the coffee beans in the Cream with Sugar and infuse for 4 hours in the fridge.

Strain the cream and whip until airy.

Transfer the coffee cream to a piping bag and keep chilled until needed.