• I am sure you know black gummi candies very popular in Scandinavia, Germany or other northern European countries. They are commonly called as liquorice candies. In fact the root of liquorice has mild and sweet taste and the candies are flavoured with salmiac. The liquorice syrup is used to manufacture those candies but with addition of salmiac the taste becomes chilly and salty. My recipe is for mild ‘sweet liquorice syrup’. It matches perfectly desserts, ice cream or homemade truffles.

     

    you will get about 125 ml

     

     Ingredients:

    • ½ cup (125ml) liquid treacle (molasses)
    • 2 teaspoons ground liquorice root
    • 1 teaspoon pure anise extract

     

     

    All ingredients mix well. Pour into a jar and close up the lid. Shake before use. 

     

     

    Category: Tutorials.

     

  • Truffles made of white chocolate which I transformed into liquorice chocolate by adding liquorice syrup. These truffles are soft and delicate, they taste sweet like chocolate and herbal like liquorice. The flavour is subtle and sophisticated and there is nothing of herbal bitterness. The cover made of freeze-dried strawberries and raspberries completes perfectly the taste – sour for the first bite and sweet-herbal for the second. Enjoy!

     

    about 25 pieces

     

    Ingredients:

    • 100 ml whipping cream
    • 200 g white chocolate
    • 3 tablespoons liquorice syrup (recipe here)
    • 3 teaspoons ground liquorice root

    Cover:

    • 2 tablespoons freeze-dried strawberries powder
    • 2 tablespoons freeze-dried raspberries powder

     

     

    Place in the saucepan cream, liquorice syrup  and liquorice powder. Heat until hot. Remove from the heat, add chopped chocolate and set aside for 5 minutes. Stir until smooth. Cool 2-3 hours in the fridge. The mixture will become thick.

    Line a baking sheet with parchment paper. Spoon onto the tray small portions of chocolate mixture (walnut size). Cool in the fridge for 30 minutes. Remove from the fridge and shape by hands each portion into regular ball. Cool in the fridge or freezer for the next 30 minutes.

    Cover each ball with fruit powder (one batch in strawberry, second batch in raspberry).


     

    Category: Desserts/icecreams.

    Tags:chocolate, glutenfree, liquorice, raspberry, strawberry.

  • Red cake – I use this name as a shortcut because there is too much ingredients to mention them all in the title. We have in sponges powdered freeze-dried beet root and fresh pomegranate juice. They gave red colour and subtle taste not clearly defined as ‘beet root’. Frosting is made of dark chocolate truffle cream with liquorice syrup which changed the chocolate slightly however is not overwhelming, just a faint flavour. Anyway the whole cake is more original in describing than in taste. In taste it is just a yummy cake. Enjoy!

     

    3 x sandwich pan ø 7 inch

     

    Sponges:

    • ½ cup butter
    • 1 ½ cup sugar
    • ½ cup plant oil (I used canola)
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • 1 cup whole wheat flour
    • 6 tablespoons freeze-dried powdered beet root
    • 2 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 4/5 cup (200 ml) Greek yoghurt (natural)
    • 1/5 cup (50 ml) freshly pressed pomegranate juice
    • few drops red food colouring  

     Chocolate frosting:

    • 350 g dark chocolate
    • 350 ml whipping cream
    • 2 tablespoons liquorice syrup (recipe here)
    • 2 teaspoons ground liquorice root

     Decoration:

    • 50 g white chocolate
    • few drops pink food colouring

     

     

    Start the frosting the day before. Place chocolate in a heatproof bowl. Add liquorice syrup and ground liquorice. Heat the cream until hot. Pour hot cream over the chocolate and let stand for 5 minutes, then stir until smooth. Place in the fridge for overnight.

    Next day preheat oven to 350 °F. Grease and line pans.

    Sponges: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add vanilla extract. In a separated bowl mix together both flours, beet root powder, baking powder, soda and salt. In another bowl mix yoghurt with pomegranate juice. Add flour mixture to butter mixture in three batches alternate with yoghurt, starting and ending with flour. When all ingredients are well incorporated decide if you want to add food colouring. Now your mixture is pretty pink but after baking becomes very pale. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

    Remove the frosting from the fridge. Beat it shortly with electric mixer just until fluffy. Set aside 3-4 tablespoons of frosting to decoration.

    Place the first sponge on a serving plate. Spread with half of the prepared frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Melt the white chocolate in double boiler or microwave. Add pink food colouring (or not if you do not want pink glaze). Pour the pink chocolate over the edges of the cake and let it drip down. Place the saved frosting in a piping bag and pipe the decoration on the top.


     

    Category: Layered.

    Tags:beetroot, chocolate, liquorice, pomegranate.