adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Licorice panna cotta with pineapple
Licorice panna cotta with pineapple
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try our unique liquorice panna cotta with a sweet pineapple twist!
Ingredients:
  • 375ml (1 1/2 cups) milk
  • 375ml (1 1/2 cups) thin cream
  • 75g (1/3 cup) caster sugar
  • 80g licorice, chopped
  • 1/2 tsp aniseed essence
  • 20.00 gm hot water
  • 7.50 gm powdered gelatine
  • 70g (1/3 cup) raw caster sugar
  • 1 vanilla bean, split
  • 1/2 (about 550g) pineapple, peeled, cored, finely chopped
  • 20.00 ml white rum
  • Extra licorice, chopped, to garnish
Instructions:
  • Place six 125ml (1/2-cup) metal or ceramic moulds on a tray. Heat milk, cream, caster sugar, licorice, and aniseed essence in a saucepan over medium heat until boiling. Simmer on low heat for 8 minutes, stirring until most of the licorice dissolves. Strain the mixture through a fine sieve into a bowl, discarding any undissolved licorice.
  • In a heatproof jug, pour water and sprinkle gelatine over it. Stir gently with a fork until it dissolves. Combine gelatine with the milk mixture and stir well. Pour the mixture into moulds, cover with plastic wrap, and chill in the fridge for 6 hours until set.
  • In a saucepan over medium heat, mix raw caster sugar and vanilla bean until sugar dissolves, around 3 minutes. Bring to a boil, then add pineapple and cook until liquid reduces by half, about 2 minutes. Let it sit for 10 minutes, then stir in rum. Cover with plastic wrap and chill in the fridge until needed.
  • To serve, briefly dip the moulds in boiling water, then gently unmold each panna cotta onto a plate. Sprinkle with chopped licorice and enjoy with pineapple and syrup.

Similar Recipes