RASPBERRY AND LIQUORICE PANNA COTTA

The raspberry panna cotta is made from half the recipe twice to create the different layers. It is also perfectly possible to do only two layers if you want to save time.

RASPBERRY PANNA COTTA
1. Put the gelatin leaves in cold water for five minutes.
2. Heat the cream, raspberries and sugar in a pan, remove from the heat after the first bubble. Strain the liquid to get rid of all the seeds.
3. Squeeze the water out of the gelatine sheet and stir it into the hot cream mixture until it is completely dissolved. Pour into a glass and put in the fridge for about 30 minutes and it has hardened a little.

LIQUORICE PANNA COTTA
1. Place a gelatin leaf in cold water for 5 minutes.
2. Mix cream, liquorice powder and sugar in a pan, heat and remove from the plate after the first bubble. Dissolve the gelatine leaf in the mixture.
3. Fill the ice cream with the liquorice panna cotta and leave to harden completely in the fridge. Serve with raspberries and small meringues and herbs.