Licorice-raspberry pannacotta and raspberry melba (G, Vege)

Instructions & photos: Jussi Keskinen

Ingredients

Licorice raspberry panna cotta

0.2 dl Halvan Vanha ajan licorice

1 dl raspberries

4 dl coconut cream

3 dl vegetable milk

½ dl agave syrup/maple syrup

½ tsp vanilla

1 tsp agar agar

Raspberry Melba

3 dl raspberries

1-2 tablespoons of sugar

lemon juice

Recipe

1. Pannacotta
   Measure the raspberries, coconut cream, vegetable milk, syrup, milk and vanilla into a saucepan. Stir.
   Add agar agar, mix thoroughly and boil on medium heat for approx. 10-15 minutes.
   Divide into glasses and let cool in the fridge for several hours, preferably overnight.
   
   
2. Melba
   Crush the berries and boil the melba ingredients in a pan until the liquid has evaporated.
   Allow to cool and spoon over the pannacotta. Garnish with raspberries