Sweet and Salty Jelly
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
5 gelatine sheets
1 vanilla pod, split lengthways, seeds scraped out
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!