Ingredients
400ml double cream
200ml milk
140g toffee popcorn, plus a little to serve
2 gelatine leaves
4 tbsp caramel
from a can (we used Carnation)
¼-½ tsp flaky sea salt
Ingredients
400ml double cream
200ml milk
140g toffee popcorn, plus a little to serve
2 gelatine leaves
4 tbsp caramel
from a can (we used Carnation)
¼-½ tsp flaky sea salt