Liquorice crème

This recipe is one of the basic recipes used at Librije's Atelier in Zwolle. Use licorice that consists of as many natural ingredients as possible.

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

Makes 952g.

Liquorice crème

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Natural Panda liquorice


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

  • Use in a dessert with components of fennel, anise, and honey.
  • Use in a dessert with components of coffee, blueberry, and licorice.
  • Use in a dessert with components of vanilla, yoghurt, and banana.

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