Swedish waffles with raspberry pannacota&licorice sauce

Instructions

Steps for panna cotta:

1. Mix the raspberries and put together with cream and jelly sugar in a saucepan.
2. Bring to a boil and simmer for about 30 seconds. Pour the batter into a bowl and leave to cool.
3. Cover the surface with plastic wrap and leave in the fridge for at least 5 hours, preferably overnight.

Steps for licorice caramel sauce:

1. Finely chop the licorice candy and put it in a thick-bottomed saucepan together with cream, milk, sugar, syrup and salt.
2. Heat the sauce over medium heat and stir occasionally until the licorice candy has melted.
3. Bring to a boil and simmer, stirring, for 5-10 minutes until the sauce begins to thicken.
4. Remove the pan from the heat and possibly add a few drops of black food coloring if you want the sauce completely black.

Steps for the waffles:

1. Whisk together flour, water and salt until smooth.
2. Let stand and swell at room temperature for about 1 hour.
3. Whip the cream quite stiff and mix it into the batter.
4. Heat up the waffle iron and grease with butter before the first layers. Bake the waffles until they have a nice color.

Serving:

1. Beat the panna cotta with an electric whisk until it becomes a little fluffy. Either spoon it on the waffles or place a dollop, drizzle with licorice sauce.
2. Garnish with licorice candies and fresh raspberries.