Combine the fruit juice with all the ingredients up to and including sugar in a pan and stir with a whisk, bring to the boil over a medium heat stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the crème into a bowl through a sieve, lay clingfilm directly on top of the crème, leave to cool and chill for approx. 1 hr. Fold the cream into the crème and divide into bowls.
Boil the sugar, water and lemon juice in a pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the popcorn, mix, arrange on a sheet of baking paper, leave to cool. Divide the popcorn onto the crème.