Soak the gelatin sheets for 10 minutes.

In a saucepan, heat 1 1/4 cups of the cream (about 300 grams), the milk, sugar, and licorice powder. As soon as it starts to boil, remove from heat, add the gelatin, and stir well until completely dissolved.

Transfer to a bowl using a strainer to remove any licorice residue and let cool, stirring occasionally.

Meanwhile, whip the remaining cream, and when the mixture has cooled, gradually add it to the whipped cream.

Pour the panna cotta into 6 individual molds and refrigerate for at least 3 to 4 hours.