The full liquorice sauce charge
very easy
15 mins
15 mins
Ingredients
- 7-10 Tbsp For the liquorice syrup (1 glass approx. 300 ml content):
- 400 g hard liquorice candies
- 1⁄4 l Water
- 7-10 Tbsp For the chocolate licorice sauce :
- 100 g Dark chocolate
- 250 g Whipped cream
- 100 g soft liquorice (e.g. salted herrings)
- 7-10 Tbsp For the licorice sauce :
- 200 g soft liquorice (e.g. cow candy licorice)
- 200 g Whipped cream
- 7-10 Tbsp For the licorice curd :
- 100 g soft liquorice (e.g. liquorice-toffees fleur de sel)
- 200 ml Water
- 100 g Sugar
- 100 g Butter
- 2 TABLESPOONS Cornstarch
- 4 TABLESPOONS Water
- 2 TABLESPOONS Licorice cream
- 4 Egg yolk (Gr. M)
Directions
- 1
For the liquorice syrup (1), chop hard liquorice sweets in the universal chopper. Boil up with water. Simmer until the liquorice sweets are dissolved. Immediately pour into a clean glass with twist-off lid and close.
- 2
For the chocolate licorice sauce (2) Break the dark chocolate into pieces. Heat the whipped cream (do not boil!). Melt chocolate in it. Chop the soft liquorice. Melt in the chocolate cream while stirring.
- 3
Puree finely with a hand blender. Immediately pour into a clean bottle with twist-off lid and close.
- 4
For the liquorice sauce (3), coarsely grind the soft liquorice. Bring whipped cream to the boil. Melt the liquorice in it while stirring, mix briefly with a hand blender if necessary. Immediately pour into a clean glass with twist-off lid and close it.
- 5
For the liquorice curd (4), coarsely grind 100 g soft liquorice. Boil up with water and sugar. Boil until the toffees are dissolved. Melt butter while stirring. Mix starch with 4 tbsp. water until smooth and stir into the liquorice mixture.
- 6
Bring to the boil and simmer for about 1 minute. Remove from the heat. First mix liquorice cream with egg yolk (size M), then stir the egg yolk mix into the rest of the cream. Pass through a sieve, fill into clean glasses with twist-off lids while still hot and close.
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