Licorice with white chocolate and red fruits

Yesterday, my four week summer vacation started and today, I finally arrived in the Finnish archipelago. When I think about Finland, and in particular, about its culinary side, licorice immediately comes into my mind. I love licorice, but you already know that. This dish, which I came up with on the occasion of the Food Blog Challenge by Foodblogs Schweiz, is an ode to licorice: Licorice panna cotta on red currant coulis with cherry mousse and whites chocolate raspberries and truffles.

Licorice panna cotta: Bring 100 ml cream, 1 tsp vanilla extract and 2 tsp licorice powder to a simmer. Add 50 g white chocolate and stir until melted. Add 1 bloomed gelatine leaf and transfer to portion dishes. Allow to set in the fridge.

Cherry mousse: Press enough cherries through a fine sieve to obtain 50 ml juice. Taste with 1 tsp vanilla extract and bringt to the boil. Add 1 bloomed gelatine leaf and allow to cool somewhat. Mix with 200 ml whipped heavy cream and allow to set in the fridge.

White chocolate raspberries and truffles: Carefully melt 50 g white chocolate with 1.5 tbsp cream. Allow to cool. Fill fresh raspberries with half of the gananche. Use the rest to make truffles. Form the ganache into small balls and coat them with pieces of freeze-dried raspberries.

Red currant coulis: Press 100 g red currants through a fine sieve.

Assembly: Place raspberries and truffles along with fresh cherries and currants on a mirror of coulis next to the panna cotta topped with mousse and decorated with rose blossom.