Ingredients

• 375ml (1 1/2 cups) milk
• 375ml (1 1/2 cups) thin cream
• 75g (1/3 cup) caster sugar
• 80g licorice, chopped
• 1/2 teaspoon aniseed essence
• 1 tablespoon hot water
• 2 1/2 teaspoons powdered gelatine
• 70g (1/3 cup) raw caster sugar
• 1 vanilla bean, split
• 1/2 (about 550g) pineapple, peeled, cored, finely chopped
• 1 tablespoon white rum
• Extra licorice, chopped, to garnish

Method

• Step 1 Place six 125ml (1/2-cup) metal or ceramic moulds on a tray. Heat milk, cream, caster sugar, licorice and aniseed essence in a saucepan over medium heat. Bring to boil. Reduce heat to low and simmer, stirring, for 8 minutes or until most of the licorice dissolves. Strain through a fine sieve into a bowl. Discard undissolved licorice.
• Step 2 Place water in a heatproof jug and sprinkle over the gelatine and stir with a fork until it dissolves. Add gelatine to the milk mixture and stir to combine. Pour the mixture into moulds. Cover with plastic wrap and place in the fridge for 6 hours or until set.
• Step 3 Meanwhile, combine raw caster sugar and vanilla bean in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Add pineapple and cook for a further 2 minutes or untilliquid reduces by half. Set aside for 10 minutes. Add rum and stir gently. Cover with plastic wrap and place in the fridge until required.
• Step 4 To serve, dip moulds in a heatproof bowl of boiling water for 5 seconds. Turn each panna cotta out onto a plate. Top with chopped licorice and serve with pineapple and syrup.