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
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From @foodchef
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