for 4 person

Chocolate base

100 g	white chocolate
4 tbsp	almond drink

Almond milk foam

6 dl	almond drink
½ tsp	ground cardamom
1	cinnamon stick

Popcorn

1 tsp	peanut oil
50 g	popcorn
2 tbsp	sugar
½ tbsp	thyme leaf, finely chopped
1 pinch	salt

How it's done

Chocolate base

Place the chocolate and almond milk in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, then pour into the glasses.

Almond milk foam

In a pan, heat the almond milk, cardamom and cinnamon to approx. 75 °C while stirring. Remove the pan from the heat, cover and allow to infuse for approx. 5 mins., remove the cinnamon stick. Hold the pan at a slight angle, froth using a handheld blender. While frothing, move the blender up and down to the surface of the milk. Pour the milk and foam into the glasses.

Popcorn

Heat the oil in a wide pan. Add the corn kernels, cover and leave to pop over a medium heat for approx. 2 mins., transfer to a bowl, season with sugar, thyme and salt. Sprinkle the popcorn over the almond milk foam.

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