Coconut and lime mousse with rum jelly

For the rum jelly, boil the water with the brown sugar. Add the rum and gelatine, then transfer to a tray to set

For the mousse, mix the coconut and lime juice with the cream and icing sugar until thoroughly combined. Transfer the mixture to a siphon with 1 gas charge to form a mousse

To serve, arrange 6 pieces of popcorn on the bottom of a glass, covering with a generous helping of the mousse. Cut the rum jelly into rough chunks and sprinkle over the mousse, topping with a little more popcorn and grated lime zest