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.
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Ingredients
|
500 |
g |
Panda liquorice, natural |
|
100 |
g |
brown caster sugar |
|
200 |
g |
water |
|
125 |
g |
mascarpone |
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.