I made this last summer after mass layoffs. I played around with the recipe but it went something like:
2:1 cream to full fat milk (about 200g to 100g), one small vanilla pod, pinch of salt, 70g toasted white chocolate, 3 huge spoonfuls of blitzed popcorn.
for the caramel, I used Broma Bakery's recipe https://bromabakery.com/how-to-make-homemade-caramel/ but at the end, I added blitzed popcorn 🙂
by Lavenin
1 Comment
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