Lancashire Coals with Liquorice, Milk and Fennel

Adam Reid

Adam Reid

10th April 2014
Adam Reid

Lancashire Coals with Liquorice, Milk and Fennel

Lancashire Coals with Liquorice, Milk and Fennel by Adam Reid.


  • For the coals
  • 100g Caster Sugar
  • 50g Ground Almonds
  • 50g Dark Malt Flour
  • 27g Plain Flour
  • 15g Malt Extract
  • 6g Egg Whites
  • For the Liquorice
  • 200g Liquorice Cake
  • 600g Stock Syrup
  • For the Milk Crumbs
  • First
  • 40g Milk Powder
  • 40g Plain Flour
  • 12g Corn flour
  • 25g Caster Sugar
  • 3g Salt
  • 55g Melted Butter
  • Second
  • 150g Milk Powder
  • 100g Tapioca maltodextrin
  • For the Milk Ice
  • 150g Whole Milk
  • 35g Caster
  • 20g Egg Yolk
  • 7g Stabiliser
  • 2g Smoked Salt
  • 23 x Beurre Noisette
  • For the Fennel Jam
  • 300g Sliced Fennel
  • 200g Fennel Juice
  • 100ml Pernod
  • 1 Star Anise
  • 5g Lemon Zest
  • 90g Caster
  • 70g Isomalt
  • 7g Mallic Acid
  • 2g Salt
  • 4g Gellan
  • To Finish
  • Fennel Cress
  • Anise Hyssop Cress
  • Bronze Fennel Frongs


1. For the coals, mix all ingredients until smooth and homogenous fill an ISI gun and charge twice. Discharge into pierced polystyrene cartons, microwave to cook for 30-60 seconds. Turn out onto a tray and dehydrate at 65 degrees C until dry and crisp. Cut into coal shaped pieces and reserve. Save trim and blitz into a dust. Reserve.
2. For the fennel jam, hydrate gellan in juice, mix with immersion blender, add all other ingredients. Bring to boil, cover with a cartouche and turn down to simmer until fennel is tender. Chill, remove aromats and blend to a smooth puree, pass through a sieve and store in a squeezy bottle until required.
3. For the ice cream, combine all ingredients and blend gently in a thermo mix at 90 degrees C for 14 minutes, pass through a sieve and cool to room temperature, slowly incorporate butter with an immersion blender. Chill. Allow to settle for 12 hours at room temperature before freezing and passing through a Pacojet machine.
4. For the milk crumb, combine first dry ingredients well, add butter and rub gently as for a crumble, spread lightly on a lined baking tray and cook at 130 degrees C for 15-20 minutes without colour. Cool and blend to a powder, mix in second dry ingredients. Reserve.
5. For the liquorice, mix liquorice and syrup in a pan and heat gently until liquorice melts, can be over an hour! When sufficiently softened blend to a liquid, pass through a sieve and reserve.
6. To finish, liberally spread fennel jam in bottom of bowls, cover with a teaspoon of milk powder. Coat 12 coals in liquorice syrup then in coal powder, place 3 per portion on milk powder. Place fennel and hyssop cress intermittently between coals. Drizzle a little liquorice syrup around bowl before adding a scoop of ice cream, then serve.

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