Step 1

Spread 1.5L caramel gelato into the base of a 6L serving bowl. Freeze for 1 hour.

Step 2

Melt chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water), stirring until smooth. Add feuilletine and fold through chocolate to coat. Spread mixture onto a baking tray lined with baking paper and chill until set.

Step 3

Remove bowl from freezer. Crumble chocolate mixture and scatter half over caramel gelato with the Gaytimes. Spread over vanilla gelato, then freeze for a further 1 hour or until firm. Scatter with remaining chocolate crumb and top with remaining caramel gelato. Freeze for 4 hours or until very firm and set.

Step 4

To make popcorn praline, line a baking tray with foil and grease. Place sugar in a large frypan over high heat. Cook, shaking pan occasionally, for 6-7 minutes until a dark caramel forms. Stir through half the popcorn, remove from heat and pour onto tray. Cool completely, then break into shards. Place half the praline and 1 cup extra popcorn in a food processor. Whiz to coarse crumbs.

Step 5

Remove gelato from freezer just before serving. Liberally scatter praline, crumbs and remaining 1 cup caramel popcorn over the top of the gelato and serve immediately.