Beet and Goat Cheese Trifle
Rinse the beets, place in a small saucepan and cover with water. Add the cinnamon stick, fennel seeds, licorice and 1/2 teaspoon salt, bring to a boil then reduce heat and simmer over medium heat for about 45 minutes. Remove the beets, peel, let cool, cut into small cubes and purée with 3 tablespoons of the cooking liquid.
Combine the purée with yogurt, quark and crème fraîche and season with salt, pepper and a splash of lemon juice. Cut the goat cheese into small cubes and layer in the serving glasses with the beet cream. Serve sprinkled with black sesame seeds.