Black Liquorice
How to Make Delicious Homemade Liquorice in Your Thermomix!
UPDATED:
After we went to print on The Weekend Table with a version of this recipe included, I found out that you basically cannot sourse the original ingredient Sosa Liquorice paste any longer, and finally I have played with it and found a substitute I am happy with. It is widely available online and in specialist grocery suppliers.
I have always loved liquorice. I get it from my dear old dad. He introduced me to the wonders of liquorice at a young age and I never looked back. It was his choice of gift at Christmas and on Father's Day...where did those days go?
I have made liquorice before, but I was determined to get a better result for the Insider Club and this is definitely it. We were eating liquorice in everything for weeks, (I may even have some remaining as I write this!) I got it right though. I love it. If you were looking for Salted Liquorice, you can definitely add salt to taste into this recipe. I have yet to try it but I am confident it will work.
Enjoy! (Thanks Dad.)
Need
- 100 Grams dark muscovado sugar
- 200 Grams organic molasses
- 30 Grams Chefs Choice pure anise extract
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 30 Grams flavourless gelatin bloomed in 70g water
- 1 Teaspoon Activated Charcoal
- 150 Grams cornflour or cornstarch
Do
- 1
Place sugar, molasses and licorice extract into the Thermomix bowl and cook 30 min/Varoma/speed 2/MC off.
- 2
Meanwhile bloom the gelatin. Brush a tin or plastic container that you will set the licorice in, with a generous amount of EVOO. Set aside.
- 3
Add gelatin mass and all remaining ingredients and blend 1 min/speed 9. Check that the gelatin has completely dissolved. Scrape down sides of bowl and repeat blending.
- 4
Scrape the mixture into prepared dish and bang on the bench to eliminate bubbles and to level the surface.
- 5
Brush the surface of the licorice with more EVOO and allow to come to room temperature before refrigerating.
- 6
Cut into pieces and roll in icing sugar mixed with some corn flour if desired. Otherwise brush all the cut edges very well with more EVOO.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
