Tonka bean pannacotta with popcorn crumble and soy sauce gel

Ingredients for 6 portions
Tonka bean panna cotta 1 tonka bean, finely grated 300 g of double cream 300 ml of whole milk 120 g of caster sugar 4 gold gelatine Popcorn crumble 130 g of plain flour 160 g of butter 90 g of caster sugar 50 g of popcorn, caramelised Popcorn bubbles 200 g of double cream 400 ml of whole milk 250 g of popcorn, caramelised, a little extra for garnish Soy sauce gel 6 g of agar agar 85 g of caster sugar 150 ml of water 300 ml of orange juice 70 ml of Kikkoman naturally brewed soy sauce

Ingredients for 6 portions

Tonka bean panna cotta

1 tonka bean, finely grated
300 g of double cream
300 ml of whole milk
120 g of caster sugar
4 gold gelatine

Popcorn crumble

130 g of plain flour
160 g of butter
90 g of caster sugar
50 g of popcorn, caramelised

Popcorn bubbles

200 g of double cream
400 ml of whole milk
250 g of popcorn, caramelised, a little extra for garnish

Soy sauce gel

6 g of agar agar
85 g of caster sugar
150 ml of water
300 ml of orange juice
70 ml of Kikkoman naturally brewed soy sauce

Preparation

Preparation time: 2h

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.

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.

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.

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.

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.