Liqourice and Violet recipe by Ivan Brehm

Ivan Brehm

Ivan Brehm

26th June 2018
Ivan Brehm

Liqourice and Violet recipe by Ivan Brehm

Liqourice and Violet by Ivan Brehm, chef owner of Nouri


  • Wine Gum (makes 28 portions)
  • A
  • 13.7gr gelatin
  • 40gr violet liquor
  • B
  • 100gr glucose
  • 75gr sugar
  • 40gr violet liquor
  • C
  • 44gr violet liquor
  • 1.5gr citric acid
  • 10gr violet concentrate
  • Chinese Liqourice Infusion
  • 450gr filtered water
  • 30gr liquorice root
  • Semifreddo (makes 24 portions)
  • 150gr pasteurized yolk
  • 45gr sugar
  • 70gr Chinese liqourice infusion
  • 180gr sugar
  • 8gr gelatin
  • 562gr whipped cream (1:1 buttermilk:cream)
  • 60gr violet liquor
  • 10gr violet extract
  • 25gr liqourice extract
  • Love Letter Batter
  • 440gr sugar
  • 200gr rice flour
  • 80gr plain flour
  • 8 eggs
  • 500gr coconut kara
  • Pickled lemon
  • 125gr water
  • 87.5gr Japanese vinegar
  • 45gr castor sugar
  • 2 lemons
  • 1) Wash and slice lemons into 2mm thickness. Blanch lemons 3 times by adding cold water to lemons and heat until boiling 3 times.
  • 2) Boil ingredients together and add to blanched lemons. Allow to cool by itself and seal for at least 48hrs. Keep refrigerated.
  • Lemon Salt
  • 150gr maldon sea salt
  • 50gr lemon juice
  • 3 (5.8gr) lemon zest


1) Bloom gelatin. Vacpac gelatin and 40gr liquor steam at 68’C 100% humidity for 10 minutes until all melted.
2) Add glucose, sugar and liquor into a pot and boil to 121’C
3) Cool to 100’C
4) Add A to B and stir continuously. Add C.
5) Line flat metal trays with cling film
6) Let it cool to room temperature before transferring into the fridge.
Chinese Liqourice Infusion
1) Bring to a boil and cool to room temperature
2) When storing, pack with liqourice root.
1) Cling wrap 2 steel trays (double layer)
2) Whip yolks and sugar until white and fluffy
3) Boil water and sugar and bring up to 120’C
4) Once fluffy add the sugar syrup, continue whipping until the bowl is room temperature to touch.
5) Bloom gelatin, melt gelatin over bain marie. Temper the yolk mix with gelatin. Stir in liquor, liquorice and violet extracts.
6) Transfer the tempered mixture back into the bowl and hand whisk. Make sure cream is just about hard peak. Mix with the cream. Fold cream into the mixture.
7) Swirl the melted liquorice through
8) Divide 500gr per tray and spread evenly. Swirl in wine gum. (100gr of wine gum per tray. Temperature for wine gum should not be over 30’C; I use a spoon and gently drop on the parfait so it doesn’t pool. If the wine pools, it will sink too much and sticks to the cling wrap. So when swirling, try to break up the big chunks of wine gum.)
Love Letter Batter
1) Mix eggs and coconut milk together
2) Mix flours together and sift
3) Add sugar to eggs and coconut milk mixture
4) Mix in sifted dry ingredients till there are no more lumps. Strain and keep in chiller at least 15 minutes before using.
5) To cook: one spoonful 2.5 minutes

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