Liquorice Pannacotta with Blueberries and Crushed Meringues

Liquorice-Pannacotta-with-Blueberries-and-MeringuesWelcome back KokiDoo Friends,

I hope I find you all very well. My week has been pretty rough. In brief, I am a scientist during the day and a blogger in the night (ja, with costume, mask and cape). It just happened that the company where I am employed have decided to close. As a result, there will be what is called “redundancy” and, unfortunately, I am part of this redundancy together with other dozens of people. One would say: it is summer, sun is shining, do barbeque some good pork ribs, enjoy some nice cold beers and life will smile again. The problem with that is that here it is still freaking cold! The temperature has almost never been over 20˚C this year! For God sake, I really need some comfort food today, something nice that could cheer me up! Let’s see what my beloved Maria can prepare with her nice little hands.

Liquorice-Pannacotta-with-Blueberries-and-Crushed-MeringuesYou know what? I am freaking barbequing anyway. I take my winter sweater, turn on the barbeque and grill some nice, marinated pork ribs, chicken breast, hamburger, corn, tomatoes, zucchini and I am pouring a good glass of red wine. Every now and then I close my eyes and think about summer. Be positive!

For dessert Maria prepared a fantastic “Liquorice Pannacotta” with fresh Blueberries and Crushed Meringues. I simply love liquorice, I enjoy it very much: I always have some liquorice candies around.

It happened that we found a can of liquorice syrup we bought a while ago in the kitchen cabinet. Let’s do something delicate, tasty that does not fill you up, especially after one of my barbeque. I am picky when it comes to barbeque, everything has to be perfect. I prefer some relaxing chat and a good glass of wine while I am barbequing. This means that we need to be effective and efficient with other activities: we need a dessert that is simple and easy-to-do without losing its appealing and sweet charm. Liquorice Pannacotta has all the above mentioned features.

Liquorice-Pannacotta-KokiDooI have to say that after the first spoon of this pannacotta I closed my eyes while I was eating the rest. It was just what I needed! KokiDoo’s Liquorice Pannacotta is vegetarian without gelatine, which usually contains animal skin. I have to say that removing gelatine, improved the texture of Pannacotta. It is firm as it should be but smooth and creamy. The taste is fantastic: intense and persistent in the mouth. I would say that is an intense, smooth dream of liquorice. Remarkable was the addition of blueberries and crushed meringues. They are not only part of the decoration, they contribute to the taste and texture of the dessert. For example, the meringue add the crunchiness to the pannacotta, while blueberries contribute with a tiny little amount of their tangy flavour. Super! You can add more meringues and/or blueberries if it fits better for you. The meringues can be bought ready-made, otherwise you can follow KokiDoo’s recipe for meringues. I am very satisfied and my mind was blown away for few moments thanks to this superb Liquorice Pannacotta!

Liquorice-Pannacotta-with-Blueberries

Liquorice Pannacotta with Fresh Blueberries and Crushed Meringues
Serves 4
Intense, smooth and creamy liquorice flavour, fresh berries and meringues for this vegetarian, easy-to-do pannacotta dream. Close your eyes and enjoy!
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Prep Time
10 min
Total Time
1 hr 10 min
Prep Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 4 dl cream
  2. 1 dl jelly sugar
  3. 2 tsp liquorice syrup
Instructions
  1. Mix jelly sugar and cream in a saucepan.
  2. Heat until it starts to boil and it boil for 30 seconds.
  3. Add the liquorice syrup and stir until well blended.
  4. Pour it in serving dishes and put it in the fridge for at least an hour to set.
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Enjoy!

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Matteo

The Koki Doo Blog Celebrates One Year!

It has now been a year since our very first post here! Thank you everyone that has visited us and a special thanks to everyone that has baked our desserts and gotten in touch with us. One of the nicest things about writing recipes on the blog is getting to know that someone has used your recipe, made a delicious cake and to see how they have turned your idea into something of their own.

This first year we have learned a lot about baking, food photography and above all blogging. In the spirit of learning I will tell you a little about the food styling & photography workshop that I attended a few weeks back. The workshop was held by the talented Sonja, of Dagmars Kitchen, and it was an entire day spent styling food, taking pictures of food and of course eating food. It was really inspiring and fun.

Playing around with food styling

Playing with food styling props

After chatting and learning the basics from Sonja we practised our skills styling a sunchoke soup. Sonja has the most gorgeous props and I must confess that I fell a bit in love with those enamel spoons of hers…

My final picture of the soup

My final picture of the soup

The recipe for the delicious sunchoke soup can be found here.

Hope to see you here again soon and if you use one of our recipes we would be so happy to hear from you and to see the result!

/Maria