Description

Scandinavia loves the warmth of licorice likely because of how cold it gets there during the winters, however, this panna cotta is best served with fresh raspberries making this a beautiful summer dessert for licorice lovers.

Ingredients

Panna Cotta
400 milliliters pouring cream
1 1/2 gelatin leaves/1 portion vegetarian gelatin
3 tablespoons superfine/caster sugar
2 teaspoons licorice powder
To serve
Fresh raspberries
Fresh mint or lemon balm
Dash of confectioner’s/icing sugar

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Instructions

If you’re making the panna cotta with regular gelatin, soak the leaves in some water and set aside.
If you’re preparing with vegetarian gelatin you will likely be able to add the gelatin in the saucepan with the pouring cream, sugar and licorice powder.
Place on medium and allow to come to a rolling simmer while whisking to ensure the mixture is a smooth consistency.
Remove from the heat and add the gelatin leaves (if making this way) and whisk to combine.
Pour into serving dishes and refrigerate for three hours.
When serving, top with fresh raspberries, a sprig of mint and a sprinkle of confectioner’s sugar.
Serve immediately.

Notes

Adapted from ica.se