If you are like he Finns, Norwegians, Swedes and Dutch and have an addiction to salty licorice then you will appreciate this addition to a classic vanilla panna cotta. 

Ingredients: for 500mL

250ml Milk

250ml Cream

5 gelatine sheets

1 vanilla pod, split lengthways, seeds scraped out

25g sugar

Method:

Grease your mould with vegetable oil

Cut gelatine leaves into strips and soak in 100ml of the milk

In  a saucepan combine remaining milk, cream, vanilla pod and sugar - bring to a simmer

remove from heat and pour in the gelatine mixture and stir until dissolved.

Strain into mould/moulds

Refrigerate until set (approx 2-3 hours)

Pour sauce over when ready to serve

See 'Tips and Tricks' for ways to un-mould successfully!