Mix the fruit juice and all other ingredients up until and including the sugar in a pan and stir with a whisk. Bring to the boil over medium heat while continuously stirring the ingredients. When the mix starts to thicken, remove the pan from the heat and keep stirring for another 2 mins. Pour the cream in a bowl using a sieve to sieve the mass. Then, cover the cream with clingfilm (make sure you put it directly on the cream to not let any air between the film and the cream) and put in the fridge for approx. 1 hour. Once it has cooled in the fridge take it out and mix it with the 1dl whole cream that you have whisked stiff. Divide the mass into different glasses to serve. Boil the sugar, water and lemon juice in a pan without stirring. Turn down heat and let the liquid simmer until a brownish caramel mass forms. You can swing the pan occasionally. Once the liquid has turned to caramel color, remove pan from the heat. Then mix with the popcorn and let the wet popcorn dry on a baking paper. Once dry, use the popcorn to decorate the top of your cream. Serve.