Liquorice pannacotta, frozen berries and a sabayon swirl
I STARTED to explore liquorice as an ingredient about five years ago after having been invited to be a judge at the Pontefract Liquorice Festival.
After this, I immediately set off buying liquorice in any form I could.
This included liquorice extract, liquid liquorice (which is a brittle product sold in sticks in good health food shops), and liquorice root (the branches), which we broke a number of coffee mills trying to grind to a fine enough powder.
I used the liquorice to create savoury products, once embracing a fillet of salmon and making a liquorice dust to dip it in, as well as sweet products – a liquorice and blackcurrant cheesecake, and pannacotta flavoured with liquorice extract.
The little chopped fruits around the edge of the dessert create an overall taste sensation not dissimilar to eating those fabulous bitter liquorice flavoured midget gem sweets.
We’re serving this in the stadium’s Chairman’s Lounge at the next City match – where I am sure it will be a huge success.
Ingredients (serves four)
Half-litre double cream
80g caster sugar
6g liquid liquorice – grated (please note this is a brittle product available from some health shops)
2 leaves of gelatine
250g frozen mixed berries
1 tsp liquorice extract (available from chemists)
For the sabayon
2 egg yolks
1 small splash sherry or Madeira
1.5 oz caster sugar
Method
To make the pannacotta, place the double cream and caster sugar into a non-stick pan. Heat over a medium heat until it is just coming up to the boil.
Add the liquorice extract and whisk well until it has all melted. Place the gelatine leaves in a small bowl and cover with water. Leave for 10 minutes to soak. Remove from the water and squeeze out any excess water. Add the soaked gelatine leaves to the pan and whisk well. Pass through a fine sieve into a measuring jug. Place four small pudding moulds onto a small tray or baking sheet, divide the mixture between the moulds, then place in the fridge to set for at least one hour. To serve, remove the moulds from the fridge and run a sharp knife around the top of each mould. Turn each pannacotta out into the centre of four cold plates. Finely grate over a little of the liquid liquorice on top to create the speckled effect. Arrange with a small helping of the frozen berries.
Published: Thu, 30 April, 2009
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