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Panna cotta with berries marinated in liquorice, a dream for liquorice-lovers

serves 10

Panna cotta

  • 250 ml (8 fl oz) whipping cream
  • 500 ml (17 oz) milk
  • 1 fresh vanilla pod
  • 3 tablespoons caster sugar
  • 5 gelatine leaves
  • 250 g (9 oz) mascarpone cheese

 

Marinated berries

  • 1 liquorice-pod (or concentrated liquorice-extract)
  • 425 g (15 oz) caster sugar
  • 250 ml (8 fl oz) water
  • 2 l (3 ¼ pint) fresh berries (strawberries, raspberries, currants, gooseberries, blackberries)

Panna cotta

  1. Simmer the cream, milk and caster sugar with the seeds from the scraped out vanilla pod. Add the vanilla pod as well.
  2. Take the saucepan off the heat and remove the vanilla pod.
  3. Soak the gelatine leaves in cold water for about 3 minutes.
  4. Squeeze out the water from the gelatine melt the leaves in the warm cream mixture.
  5. Whisk in the mascarpone cheese.
  6. Fill up 10 glasses with the panna cotta mixture and put them in the refrigerator until they have set completely, at least for 5-6 hours, preferably over night.

Marinated berries

  1. Mix the liquorice, caster sugar and water until the sugar is dissolved.
  2. Pour the mixture over the berries and leave to marinate.
  3. Serve the panna cotta with the marinated berries.