Olive oil and white chocolate ganache with savoury popcorn Serves 6
Heat cream in a saucepan and boil for 30 seconds. Pour over the chocolate 40 ml olive oil and stir until smooth. Allow the mixture to 200 g white chocolate, cool slightly and add the olive oil, stirring chopped into small continuously. Heat the oil in a saucepan pieces on medium-high heat, add the popcorn 130 ml cream kernels in an even layer and cover. Once 10 g fresh thyme, the popping starts, gently shake the pan chopped by moving it back and forth over the heat. 45 ml olive oil Try to keep the lid slightly open to release 150 g popcorn kernels the steam from the popcorn. Once the popping slows to several seconds between salt to taste pops, remove from the heat. Remove the lid and immediately pour the popcorn into a big bowl. Drizzle with chocolate ganache and chopped thyme.