185g liquorice pieces, chopped, plus extra to serve
3/4 cup water
300ml thickened cream
1/4 cup dark brown sugar
1 tsp natural vanilla extract
1/4 tsp ground allspice
1 Tbsp cornflour
2 free-range egg whites
1/2 tsp cream of tartar
100g caster sugar
2 tsp glucose syrup
Raspberries, meringue and amaretti biscuits, to garnish
Put liquorice and 1/2 cup of the water in a saucepan over medium heat, stirring. Once simmering, add cream, brown sugar, vanilla and allspice, whisking until smooth. Dissolve cornflour in remaining water, whisk into simmering mixture and cook for 1 minute. Set aside to cool.
Meanwhile, put egg whites and cream of tartar in bowl of an electric mixer fitted with the whisk attachment. Beat gently, then put caster sugar, glucose and 2 Tbsp water in a small saucepan over high heat. Simmer until syrup reaches 119°C on a cook’s thermometer. Pour in a thin steady stream into beaten egg whites, while continuing to beat until mixture is thick, glossy and cool.
Fold meringue mixture gently into custard, then spoon into glasses or coupe dishes. Chill until firm, then top with raspberries, crushed meringue and amaretti biscuits.
For more of Fast Ed's delicious recipes, pick up a copy of the June issue in selected newsagents and supermarkets or buy online today!