An unusual flavour to a classic recipe: liquorice panna cotta is the twist to the creamy dessert that you need to try next. Made with natural liquorice extract, let the flavour of this panna cotta variation surprise you.
Soak the gelatin sheets in cold water and let bloom for 5 minutes. Separate 100 ml of heavy cream. In a small saucepan combine the remaining cream, milk, white sugar, muscovado sugar and liquorice extract and set on low heat. Stir to dissolve the sugar and remove from the heat just before it reaches boiling temperature.
Warm the separated 100 ml of cream. Drain the gelatin and squeeze out any excess water. Add the gelatin tot he warm cream and stir to dissolve. Pour cream and gelatin mix into the saucepan with the other ingredients and stir well.
Divide mixture into three serving glasses or moulds. Chill in the fridge for 2 hours or until the gelatin is set and the panna cotta has a firm texture. Decorate with fresh mint leaves or grated liquorice root (optional).
I have used pure liquid liquorice extract in this recipe, which was purchased in Sweden. Various brands and types may result in stronger or weaker extracts. Unless using the same extract I used (pictured in the post), please adjust quantities to taste. As a general rule, aim for less. While great as aftertaste, too strong a liquorice flavour may make the final product less palatable.