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A mash-up of a couple other recipes I've used before.
Full recipe makes 8 servings, you can scale down.
2 c heavy cream
1.5-2 c milk
6 c popped popcorn (about one full-sized bag of microwave popcorn. The original recipe I found mentioning a popcorn infusion suggested butter-flavored microwave popcorn, and that's what I've used)
1/2 c sugar (or sweetener of choice... I cut it to 1/3 c mix of toasted sugar and non-carb sweetener)
2 t gelatin
The day/evening BEFORE making the panna cotta:
Pop the popcorn. In a med-large bowl combine the popped corn with the cream and 1.5 c milk. Use an immersion blender to chop up the popcorn. Cover and refrigerate overnight.
Pour cream/popcorn mixture into a large fine sieve set over a bowl. Use a rubber spatula to press as much liquid through the sieve as possible. Measure the strained liquid. Add milk to make 3.5 cups.
Pour cream into a medium saucepan. Mix sugar, gelatin (and 1/2 t salt if your popcorn wasn't salted already) in a small bowl until very well combined. Sprinkle sugar over cream and whisk together thoroughly. Let it sit 5 minutes for the gelatin to bloom. Cook over medium heat, stirring occasionally until mixture measures 150-160 F on an instant read thermometer, about 5 minutes. Remove from heat and let mixture cool to 105 - 110F, about 15 minutes.
Set eight 5 oz. ramekins (or teacups, small bowls...) on/in a rimmed baking sheet or pan. Divide mixture among ramekins & cover (can use another baking sheet, plastic wrap, lids...). Refrigerate 6 hours - 3 days. Eat within 3 days for best quality. (Do I really need to say that... would you really just let it sit in your fridge for more than 3 days??)
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