For the Popcorn Ice Cream: In a saucepot, combine milk, cream, yolks, glucose syrup, and Trimoline; bring mixture to 50°C. In a bowl, combine sugar, glucose powder, milk powder, salt, and xanthan gum. Using an immersion blender to combine, slowly add dry mixture to warm milk mixture. When combined, continue to heat and stir with a rubber spatula until base reaches 70°C. Fill a Cambro to the 3-liter mark with the popcorn. Pour hot base over popcorn. Cover and refrigerate overnight. Strain through a chinois into canisters and freeze.

For the Popcorn Pastry Cream: In a pot, pop the kernels in oil and season with melted butter and salt. In a separate pot, scald milk, pour in popcorn, and steep 1 hour. Transfer mixture to a Vitamix blender; purée. Strain mixture through a chinois, discarding solids. In a bowl, whisk to combine egg, yolks, and sugar, until mixture falls from whisk in ribbons. Whisk in cornstarch. In a pot, heat the popcorn milk, stirring continuously. Temper egg mixture into the popcorn milk. Whisk until mixture thickens. Whisk in butter. When combined, transfer mixture to a bowl, press plastic wrap to surface to cover, and chill in ice bath. When thoroughly chilled, whisk Popcorn Pastry Cream until smooth. Transfer to piping bags; refrigerate.

For the Black Lime Caramel: In a saucepot, cook sugar and glucose syrup with enough water to wet the sugar. Cook until caramel is dark amber. Slowly pour in milk and cream, stirring to combine (mixture might separate.) Transfer mixture to a Vitamix blender. While mixing on low speed, slowly add butter followed by black lime, salt, and xanthan gum; chill. Transfer mixture to piping bags and refrigerate.

For the Powdered Cheddar: In a pot, heat 500 grams water. Whisk in agar agar, and bring to a boil. After 1 minute, transfer to an ice bath. When mixture solidifies, purée in a Vitamix blender. Pour purée into a pot and whisk in sodium citrate. Heat mixture just enough to melt cheese. Add cheddar and whisk until smooth. Evenly divide mixture between 2 Pacojet canisters; freeze. When completely frozen, Pacotize into a powder.

To Assemble and Serve: Into the bottom of a bowl, pipe some Black Lime Caramel. With a plastic spoon, transfer 3 grams caviar to caramel. Cover with Popcorn Pastry Cream followed by puffed amaranth, and finish with Powdered Cheddar. Place 1 scoop Popcorn Ice Cream in the center. Serve immediately.