Three types of panna cotta with fresh berries, marinated raisins, sweet saffron soup and caramelised nuts

Caramelised nuts

200 g nuts (any kind)
3 dl Dansukker Brown Sugar Dry
3 tbsp water

Combine the nuts, brown sugar and water in a frying pan and allow the ingredients to caramelise until the nuts turn golden brown. Spread out the nuts on a sheet of baking parchment.

Plain panna cotta

10 portions

5 dl double cream
1 dl Dansukker Jelly Sugar Multi

Combine the cream and jelly sugar in a saucepan. Bring to the boil, then continue boiling for 30 seconds. Pour into 10 individual glasses or bowls. Refrigerate.

Saffron panna cotta

10 portions

5 dl double cream
1/2 g saffron
1 dl Dansukker Jelly Sugar Multi

Combine the cream, saffron and jelly sugar in a saucepan. Bring to the boil, then continue boiling for 30 seconds. Pour the mixture into a rectangular mould. Refrigerate. Cut into squares just before serving.

Chocolate nut panna cotta

10 portions

5 dl double cream
200 g chocolate nut paste (Odense Nougat)
1 dl Dansukker Jelly Sugar Multi

Combine the cream, chocolate nut paste and jelly sugar in a saucepan. Bring to the boil, then continue boiling for 30 seconds. Pour into 10 small glasses or bowls. Refrigerate.

Sweet saffron soup

Serves 10

4 dl apple juice
1 dl white wine
½ dl freshly squeezed lemon juice
1 ½ dl Dansukker Cane Sugar
1/4 g saffron
2 tbsp Calvados (optional)

Combine all the ingredients except the Calvados in a saucepan and bring to the boil. Allow to cool, then refrigerate. The soup should be served chilled. Stir in the Calvados just before serving. Pour the soup into small bowls. Stand the plain panna cotta in the soup and garnish with a few fresh berries. Place each bowl on a large plate. Place a square of saffron panna cotta on each plate with some marinated raisins. Place the chocolate nut panna cotta on the plates and garnish with the caramelised nuts.