Licorice Panna Cotta with Raspberry Sauce, In Denmark everything is with Licorice

Last night my wife made a yummy dessert I have never tried before. If you asked me I would have never in a million years thought about combining these flavors, I am however in Denmark and they do love their licorice so why not.

This recipe uses licorice powder, it has been a long time since I have been in America and I am not sure how easy it will be to find licorice powder. I have done a google search for it and believe the best option is in homeopathic stores. If you can not find it you could try and use anise extract or oil,  I really do not know how much you would use, that would be the experimental part of baking.

I will stop talking and get on with the yummy recipe,

Lakrids-Panna Cotta med Hindbær/ Licorice Panna Cotta with Raspberry sauce

A recipe from Maybritt Nielsen-Green

150 grams Raspberries
2 tsp sugar
1 tsp Lime Juice
3 sheets of Gelatine
water, as per Gelatine manufacturers instructions
1 Vanilla Bean
5 dl heavy cream
100 grams Sugar
1 1/2 tsp Licorice Powder( Original recipe calls for 2 tsp adapted for the American taste buds)
raspberries for decoration (Optional Not pictured)
Lime peels for decoration ( Not pictured )
4 ramekins Or a coffee cup

Raspberry Sauce

Clean your raspberries and add them to a small stock put then add the 2 tsp of sugar, (You can add more sugar if you like it sweeter but the sharpness of the berries compliments the spice of the licorice) add the lime juice. Cook at medium heat for 5 minutes and them blend the mixture and strain to remove any large seeds. Add to your ramekins

Licorice Panna Cotta

Melt the gelatine in water, you should follow the directions for the Gelatine as to the amount of water  or about one cup per sheet.

Slice the vanilla bean in half and combine with the, cream, sugar, and licorice powder, in a medium sauce pot and cook until the sugar is just melted. Remove the Vanilla Pod.

While the cream mixture is still hot slowly pour it into 4 ramekins evenly.  Place in the refrigerator for 3 hours until ready to serve.


When you are ready to serve you will need a bowl with boiling water in it to release the panna cottas from the ramekins. Hold the ramekins in the hot water for about a minute and then turn them over onto a plate, The panna cotta should release from the ramekins easily if not give it a slight tap tap with a spoon and they should come right out. Decorate and Serve.


I  hope you Enjoy this as much as I did.


2 thoughts on “Licorice Panna Cotta with Raspberry Sauce, In Denmark everything is with Licorice

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