Liquorice crème

This recipe is one of the basic recipes used at Librije's Atelier in Zwolle.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Liquorice crème

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Panda liquorice, natural 


brown caster sugar 






Preparation method

  • Heat the liquorice, caster sugar and water until it starts to become liquid (around 50°C). Add a little bit of water if needed.
  • Fold the mascarpone into the liquorice basis. 
  • Place the crème in the refrigerator to firm up. 

Serving suggestions

  • As a component in a dessert composition with coffee, blueberries, and liquorice. 
  • As a component in a dessert composition with fennel, anise, and honey.

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