Black Liquorice
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.)
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Need
- 100 Grams dark muscovado sugar
- 200 Grams organic molasses
- 35 Grams Sosa Liquorice Paste BUY
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 30 Grams flavourless gelatin bloomed in 70g water
- 10 Grams Activated Charcoal
- 250 Grams bakers or strong flour
- 10 Drops licorice or anise extract or flavouring
Do
- 1
Place sugar, molasses and licorice paste 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. Do a quick water rinse of the Thermomix bowl at this point, switching the blades on and off reverse.
- 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.
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