Cederströms "Calle & Saltlakritssåsen" Salty Licorice Sauce - 230g

Uncompromising salt liquorice sauce, cooked in Roslagen on Swedish cream and butter. Absolutely no additives. Try eating the salt liquorice sauce on vanilla ice cream with raspberries, or why not take a spoon straight from the jar.

Calle Cederström - the creator of Cederströms says:
"With great effort and trouble, I came up with this liquorice sauce that was nominated for Licorice of the Year. So in the jar is salt liquorice sauce as it should taste. Tastes great with vanilla ice cream with raspberries - or straight from the jar. Be good and enjoy!"

Nordic Vanilla Panna Cotta with Raspberry & Salty Licorice

Serves: 4

Ingredients

• 400 ml whipping cream
• 50 ml milk
• 50 g sugar
• 1 tsp vanilla extract or vanilla sugar
• 2 gelatin leaves
• 150 g fresh or frozen raspberries
• 1 tsp sugar
• Cederströms “Calle & Saltlakritssåsen” Salty Licorice Sauce
• Optional: crushed meringue or toasted almonds

Method

1. Soak the gelatin leaves in cold water for about 5 minutes.
2. Heat the cream, milk, sugar, and vanilla until steaming, but don’t let it boil.
3. Remove from the heat. Squeeze the water from the gelatin and stir it into the warm cream until dissolved.
4. Pour into four small glasses and refrigerate until set, ideally for at least 3 hours.
5. Lightly crush the raspberries with the teaspoon of sugar to make a fresh, tart compote.
6. Spoon the raspberries over each panna cotta.
7. Finish with a small drizzle of the salty licorice sauce. Start conservatively—the licorice should accent the dessert rather than dominate it.
8. Add crushed meringue or toasted almonds for texture if you like.

The result is very Nordic: creamy vanilla, sharp berries, and that unmistakable salty licorice hit.

Cream, sugar, butter, syrup, liquorice powder, ammonia, salt.