Liquorice Panna Cotta with Skyr and Raspberries 0 Comments

Liquorice Panna Cotta with Skyr and Raspberries

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The recipe is created by Maja Ambeck Vase from
(serves 4)


Panna Cotta
• 2 sheets of gelatine
• 2dl double cream
• 60 g sugar
• 1 teaspoon Raw Liquorice Powder
• 200 g skyr (or fromage fraise/kvark)
• Juice of 1/2 lemon

• Raspberry Syrup
• Liquorice Syrup
• Raw Liquorice Powder
• Freeze-dried raspberry powder
• Wood sorrel

Soak the gelatine in cold water. Bring the cream, sugar and liquorice powder slowly to the boil in a small saucepan. Remove from the heat. Squeeze the water out of the gelatine and stir into the hot cream until dissolved. Leave the mixture to cool slightly before adding the skyr or alternative dairy product. Add lemon juice to taste. Pour the mixture through a sieve into small bowls and place in the fridge for 2-3 hours. 

Decorate as desired.

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