125 gr. graham crackers
75 gr. soft butter
2 tsp. liquorice powder
200 gr white chocolate
150 gr. whipping cream
1 tsp. vanilla sugar
15 gr honey
3 gr. gelatine
600 gr. fresh berries, like raspberries, blueberries and/or blackberries
How it’s done
Pie bottom - Combine the biscuits, liquorice powder and butter, then press the mixture onto bottom of a large spring form pan and chill in the refrigerator for min. 1 hour.
Pie topping – Soften the gelatine in cold water. The melt the softened gelatine with chocolate, cream, honey and vanilla over a water bath. Let the mass cool a little before pouring it over the berries, that have been arranged on the pie bottom. Cool in the refrigerator for min. 1. hour before serving.
Can be served with a scoop of vanilla ice cream.
Source: The Editors of Denmark.dk