Ingredients
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
Method
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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.
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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.
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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.
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