Yummy Licorice Ice Cream with Sesame Crisps and Mini Meringue

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Licorice Ice Cream with Sesame Crisps and Raspberry Meringue

We love licorice and this ice cream is really yummy. Serve with raspberry or licoroce mini meringues, sesame crisps, licorice syrup and a few fresh raspberries.

Licorice Ice Cream

  • 1 liter/4,2 cups milk
  • 1 vanilla bean
  • 1 tablespoon licorice raw granule powder or 2 tablespoons licorice root powder
  • 4 dl/1,7 cups milk
  • 3 dl/1,3 cups cream
  • 6 egg yolks
  • 2 dl/0,8 cups sugar

Slice the vanilla on the length and scrape out the seeds. Boil milk, cream, vanilla seeds and licorice in a saucepan with a thick bottom, take the saucepan off the stove. Beat the yolks and sugar to a fluffy foam in a bowl. Pour the hot cream milk into the bowl and beat to a smooth paste. Pour the paste back into the saucepan and simmer to 85°C/185°F or until the paste thickens. Keep beating meanwhile. Sift the paste and cool it. Cover the bowl in plastic. For the best result, let it stay in the fridge over the night, to make the ice cream extra creamy. Use an ice cream machine to make the ice cream.

Licorice and Sesame Crisps

30 pieces:

  • 40 g butter
  • 1 1/3 dl/0,5 cups sugar
  • 1 teaspoon licorice raw granule powder or 2 teaspoons licorice root powder
  • 1 dl/0,4 cups sesame seeds
  • A few drops of black food dye if desired

Melt the butter on low heat in a saucepan with thick bottom. And the sugar and raise the temperature a bit, let the sugar melt. Add licorice, dye and sesame seeds. Pour on a silpat or a tray with baking paper. Put a silpat or baking paper over the mass and press to make it thin. Pull away the top silpat or paper and let it cool. Break into pieces.

Mini Raspberry Meringues

1 tray:

  • 30 g egg white
  • 3-4 drops freshly pressed lemon juice
  • 2 tablespoons sugar
  • 3 ½ tablespoons powdered sugar
  • 4-5 tablespoons raspberry purée

Set the oven to 100°C/210°F. Beat the egg whites and the lemon juice to a foam. Beat more slowly and add half of the sugar, beat the sugar into the foam. Add the rest of the sugar and beat faster again for a couple of minutes. Sift the powdered sugar through a sieve or a fine strainer and pour it into the meringue with a spatula. Add the raspberry purée. Fill a disposable piping bag and press out the little meringues on a tray with baking paper. Bake the meringues in the middle of the oven for 15-20 minutes. Keep an eye on them to make sure they don’t turn brown. The meringues works well together with fresh raspberries and cookie crumbles. Put cookie crumbles, meringues and some meringue crumbles on a plate, and serve the ice cream on it with sesame crisps as garnish.

Licorice Syrup

  • 1½ dl/0,6 cups syrup
  • 2 tablespoons water
  • 1 tablespoon licorice raw granule powder or 2 tablespoons licorice root powder
  • 3-4 drops salt licorice aroma or anise drops
  • A few drops of black food dye if desired

Pour the water into a saucepan and let the licorice granule dissolve in it. Pour the syrup into it, and boil it for a few minutes. Add salt licorice and if desired black food dye. Let the syrup cool and pour it into a small bottle.

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Mini Meringues with Licorice Granule

1 tray:

  • 30 g egg white
  • 3-4 drops freshly pressed lemon juice
  • 2 tablespoons sugar
  • 3 tablespoons powdered sugar
  • Licorice raw granule powder or licorice root powder

Set the oven to 100 degrees. Beat the egg whites and the lemon juice to a foam. Beat more slowly and add half of the sugar, beat the sugar into the foam. Add the rest of the sugar and beat faster again for a couple of minutes. Sift the powdered sugar through a sieve or a fine strainer and pour it into the meringue with a spatula. Fill a disposable piping bag and press out the little meringues on a tray with baking paper. Pour some licorice granule on them. Bake the meringues in the middle of the oven for 15-20 minutes. Keep an eye on them to make sure they don’t turn brown.

2 responses

  1. Really nice food blog! Love the recipes and photos.

    Got a quick question regarding this recipe, what’s the base on the plate (the crumbs) and what’s the red herb?

    Many thanks!
    /Jonas

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