- Lime Gel
- 600g Pointier lime puree
- 300g sugar
- 75g Honey
- 13g Agar
- Fennel & Sheeps yogurt ice cream
- 25g Toasted fennel seeds
- 275g Full milk
- 275g Double cream
- 500g Infused liquid
- 300g sugar
- 125g pasteurised egg yolks
- Almond & Licorice crumb base
- 200g Whole golden roasted almonds
- 125g Whole dark roasted almonds
- 130g Sugar
- 80g Glucose
- 60g Buter
- 60g caster sugar
- 15g Frangelico
- 3g sea salt
- 2 tbsp Water
- 2/3 tsp Salt
- 2/3 tsp bicarbonate soda
- Seeded Licorice Tuile
- 3g grated licorice
- 200g liquid glucose
- 200g caster sugar
- 50g water
- 100g sliced toasted almonds
- 30g fennel seeds
- 4g caraway seeds
- 20g sesame seeds
Lime, Licorice and Fennel
Ingredients
Method
Lime Gel
Heat the lime puree, sugar and honey to 98°C
Add the agar, which acts as a gelling agent, and retain heat at 94°C for 4 minutes
Then pass the liquid and leave it to chill
Fennel & Sheep's yogurt ice cream
Heat and infuse the toasted fennel seeds, full milk, and double cream for an hour and a half
Gently cook, moving all the time, the infused liquid with sugar and pasteurised egg yolks at 82°C
Pass the liquid
Churn in the sheep's yoghurt and then chill
Almond & Licorice crumb base
Bake the dark roasted almonds with caster sugar for 8 minutes at 200°C
Take the golden roasted almonds and combine with the salt and
the bicarbonate soda, cooking them until brown
In a pan bring to a boil the sugar, butter, glucose and water
Add a ratio of 50/50 to the pan of sweet and salted almonds
For every 80g of almond crumb, add 1g of licorice powder
Remove from heat, shape and chill the base
Seeded Licorice Tuile
Heat and melt the grated licorice, liquid glucose, caster sugar and water to a medium caramel
Pour over almonds and set
Serve onto tray and sprinkle on seeds
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