I have already introduced you to the black cherry liqueur Ratafià by the artisan company Scuppoz so today you will discover the second liqueur I love to use in the kitchen, namely the liquorice liqueur which I propose in this Almond panna cotta with liquorice reduction, which is also lactose-free.

Liquorice is Abruzzo’s black gold. In the past, this root was given to children instead of candies because it was just as sweet and available in nature along the paths from the mountains down to the sea.

Scuppoz Liquorice Liqueur is produced in a completely artisan way by infusing liquorice roots, which give the liqueur an unmistakable and harmonious flavour (here you can find the AIC rules for choosing gluten-free liqueurs). The ideal temperature for enjoying this liqueur is the refrigerator temperature, as is also the case in my recipe in which, however, we no longer have alcohol in order to serve it to children too!

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panna cotta alle mandorle

Almond panna cotta with liquorice reduction

41.35g carbohydrates per 100g of Panna cotta without liquorice reduction

Ingredients for 4-5 servings

  • 200g vegetable cream*
  • 150g almond milk*
  • 70g sugar
  • 8g gelatine sheets*

Ingredients for the liquorice reduction

  • Scuppoz liquorice liqueur*

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Soak the gelatine in cold water.
  2. Put almond milk, vegetable cream and sugar on the stove to heat.
  3. Wring the gelatine and add it to the mixture over the heat so that it melts, then stir well and remove from the heat.
  4. Fill moulds of the desired shape, then place them in the refrigerator for a few hours so that the mixture solidifies.
  5. Prepare the liquorice liquor reduction. Put the desired amount in a small pan and when it comes to the boil, let it reduce for a few minutes, then allow it to cool completely. You can decide to put it in the refrigerator until the momento of serving.
  6. Remove the Panna cotta from the moulds and place it directly on the serving plate, then douse it with the liquorice liqueur.

panna cotta alle mandorle

Version with gluten of Almond panna cotta with liquorice reduction

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

The recipe we are proposing was a real experiment, one of those that not only succeeds perfectly, but can become a must to end a dinner party with a dessert that will conquer the palate: Mini cheesecakes with chocolate and orange.

Beautiful to look at and excellent to eat, these Mini cheesecakes with chocolate and orange are a perfect example of harmony of flavours: the mouth-watering contrast between the chocolate of the base, the cream cheese and the final layer of bitter orange perfectly balances sweetness. The result is a perfect combination that explodes in the mouth.

Can we say that we fell in love? And if you like cheesecakes, also try the strawberry version.

Here’s how to prepare them.

Mini cheesecakes with chocolate and orange

20.26g carbohydrates per 100g

Ingredients for the base

  • 200g biscuits**
  • 110g butter
  • 50g Nutella

Ingredients for the mousse

  • 250g whipping cream
  • 150g spreadable cheese at room temperature
  • 60g icing sugar*
  • 50g chocolate chips*
  • 8g gelatine sheets*
  • 2 tablespoons of milk
  • 1 vanilla pod

Ingredients for the orange topping

  • 150g bitter orange marmalade* 15g Cointreau or orange juice

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Put the biscuits and butter in the blender and blend everything until you obtain a rather fine mixture. Finally, add Nutella, stirring until all ingredients are mixed well.
  2. Use the mixture to form the bottom of 8 round pastry rings having a diameter of 8cm placed on a tray. Level the base well and compact it with the back of a spoon. Put to rest in the refrigerator for about half an hour.
  3. In the meantime, prepare the mousse.
    Soak the gelatine in cold water for at least 10 minutes.
  4. Put the cheese in a bowl, add the icing sugar and a bit of vanilla from the pod, then mix.
    In another bowl, whip the cream and add other seeds from the vanilla pod.
  5. In a small saucepan, heat the 2 tablespoons of milk without letting it boil, remove it from the heat and add the squeezed gelatine stirring for it to dissolve. When it has cooled, strain it through a sieve and add it to the cream cheese. Fold in the whipped cream gently.
    Add chocolate chips as desired and pour the resulting cream over the biscuit base inside the rings.
    Let the cheesecakes rest for at least 3 hours.
  6. And now the last step.

Uno_Chef_per_Gaia_mini cheesecake al cioccolato e arancia

Place the orange marmalade in a cup and dilute it with 3 tablespoons of Cointreau (or orange juice) to soften it so it can be spread on the cheesecakes.
7. To do so, take them out of the rings, cover the surface with a generous layer of jam and decorate to taste with a slice of orange and a few drops of chocolate.

Version with gluten of Mini cheesecakes with chocolate and orange

Replace gluten free biscuits with standard ones; no other adaptation is needed.