Licorice Mousse

Danes have a weakness for licorice and eat it not only as candy, but they are now putting it in their food. This mouse is made with not only licorice powder, it is also made with beer. Preferably a dark beer. And of course, lots of heavy, whipped cream. Licorice can be sweet and the power gives the mousse a very special taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Licorice Mousse

6 dessert servings

1 cup dark beer (fx.IPA dark)

2 cups heavy cream

4 tbsp. sugar

1 tbsp. licorice powder

1 tbsp. powdered gelatin 

Garnish:Whipped cream, powdered sugar  

To make the mousse, cook beer with sugar and cream. Whip licorice in. Remove from the heat. 

Place 2 tbsp. of water in a small saucepan. Sprinkle in powdered gelatin. Heat mixture over low heat, stirring continuously until gelatin has dissolved. Let it cool; then pour into licorice mixture. Pour licorice into a serving bowl or six portion bowls. Refrigerate mousse for at least 4 hours or as long as 24 hours before serving.

To serve, garnish with whipped cream and sprinkle powdered sugar over. A very small amount of licorice powder can be sprinkled over the dessert, but be very careful. Don’t use too much powder, it can be very strong.

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