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.)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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 Great Lakes Gelatin bloomed in 70g water BUY
- 10 Grams Activated Charcoal
- 250 Grams Bakers or Strong Flour BUY
- 10 Drops licorice or anise extract or flavouring
Place sugar, molasses and licorice paste into the Thermomix bowl and cook 30 min/Varoma/speed 2/MC off.
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.
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.
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.
Brush the surface of the licorice with more EVOO and allow to come to room temperature before refrigerating.
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.
This is just one of our Insider recipes. Join us today and start cooking!