Ingredients:

500 ml cream
50g sugar
1/2 vanilla pod
2 sheets of gelatine (alternatively agar-agar)
lemon zest
1/2 tsp liquorice 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!