Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes (plus 3-4 hours to set)
2 ½ tbsp caster sugar
2 tsp liquorice powder
400 ml whipping cream
1 ½ gelatine sheets
icing sugar (powder sugar)
4 small sprigs of lemon balm or mint
1. Add the sugar, liquorice powder and half the cream to a saucepan. Bring to the boil, stirring all the time until all the liquorice dissolves. The liquorice powder will form black globules initially, but they will eventually all dissolve.
2. Add the rest of the cream and bring back to the boil.
3. Soak the gelatine leaves in a bowl of cold water for five minutes.
4. Pick the gelatine out of the bowl, squeeze out all the water and then add to the cream mixture. Stir to ensure that the gelatine is completely dissolved.
5. Pour into four serving dishes and leave to cool.
6. When cold, transfer to a fridge until set, which normally takes a couple of hours.
7. To serve, top each dish with four or five raspberries, lightly dust with icing sugar and garnish with small sprigs of mint or lemon balm.
– Liquorice powder can be bought at good food markets, health food shops, Asian shops (where it is often sold as Jethimadh powder) and online.
– In the summer and autumn the panna cottas are nice topped with raspberries, but in the spring they go well with some slowly baked rhubarb and in winter some homemade 'pepparkakor' (ginger snaps).