Mix the sweet must with all the ingredients up to and including the sugar in a pan with a whisk. Bring to a boil over medium heat, stirring constantly.

As soon as the mixture has set, remove the pan from the heat and stir for another 2 minutes.

Cream by pouring it into a bowl. Place cling film directly on top of the cream. Chill for approx. 1 hour.

Whip the whole cream and fold it into the cream before serving.

Bring the water, sugar and lemon juice to the boil in a pan without stirring. Reduce the heat and simmer, stirring occasionally, until a light brown caramel is formed.

Take the pan off the stove. Add the popcorn, mix and spread on baking paper (hot and sticky!), Leave to cool.

Spread the popcorn on top of the cream.

Prepare the cream without whipped cream 1 day in advance, cover and refrigerate. Prepare popcorn 3 days in advance, keep tightly closed in a can.