Salmiak (ammonium chloride) is a rock salt. It is industrially produced for the food industry, a white sour-salty tasting fine granulate. A maximum of 7.99 percent salt is permitted in the recipe, this must be labelled as "Extra strong adult liquorice - not children's liquorice".Ingredients:

500 ml cream
50g sugar
1/2 vanilla pod
2 sheets of gelatine (alternatively AgarAgar (E 406) is an extract from red algae and is used as a gelling and thickening agent, e.g. as a substitute for gelatine. Valued in Japanese cuisine for centuries, it also became known in Europe in the 19th century.-Agar)
lemon zest
1/2 tsp LiquoriceLiquorice is a natural plant product of the liquorice root. Its black colour comes from the vegetable carbon dissolved in the cooking process. Pure liquorice tastes sweet-tart, bitter. The consistency is hard as candy. granules
Seasonal fruit (blueberries, raspberries, strawberries, redcurrants, blackberries)

Preparation:

Soak the gelatine leaves in cold water. Slowly heat the cream, add the scraped vanilla pulp and pod. Add the sugar and lemon zest. Slowly bring to the boil and simmer for 7 minutes. Stir in the Liquorice granules and simmer for 3 minutes more. Remove the cream from the heat and pass everything through a fine sieve. Stir the well-squeezed leaf gelatine into the mixture until it has completely dissolved. Pour the panna cotta into serving bowls, leave to cool further and refrigerate for 2-3 hours. Serve with berries as desired. In summer use fresh berries, in winter puree frozen or tinned berries. Buon appetito!