DAILY DINNERS

To make the panna cotta, soak the gelatine leaves in cold water. Heat the cream, milk, sugar and liquorice compound together until almost boiling, then add the gelatine. Stir and pour into glasses. Set in the fridge for at least 2 hours.

In a large saucepan, heat 100ml of water with 1 tbsp sugar until boiling. Add the defrosted fruit and heat until the liquid becomes thick and syrupy. Set aside to cool

Put the biscuits in a large plastic bag and beat with a saucepan to crumble.

To serve, take the panna cotta glasses from the fridge, spoon over the cool fruit and syrup and crumble over the biscuits or serve the cake alongside.