(app. 12 persons)
• 200 g Johan Bülow Liquorice Marzipan
• 6 egg whites
• 250 g sugar
• Sprinkles: Sliced almonds and Johan Bülow Raw Liquorice Powder
• Filling and topping: Whipped cream, blueberries and chopped strawberries
Grate the marzipan and knead together with one egg white.
Whip 5 egg whites together with the sugar until completely stiff. Carefully fold into the marzipan mixture.
Spread the mixture onto a baking tray lined with greased baking parchment.
Sprinkle with flaked almonds and liquorice powder.
Bake for 10-12 minutes at 180°C (attention: be careful not to burn it).
When the meringue is cold turn it upside down onto a new sheet of baking parchment.
Whip the cream and spread over the base, leaving 2 cm clear on one side, and scatter with the blueberries and strawberries.
Save some cream and fruit for decoration.
Using the baking parchment, carefully roll up into a roulade.
Decorate with the remaining whipped cream and fruit.
The recipe is created by Maja Ambeck Vase from www.chocolat.dk
Fruit of the forest ice cream
• 230 g fruits of the forest
• 150 g sugar
• 100 ml skimmed milk
• 100 ml double cream
• 1-2 tbsp freshly squeezed lemon juice
• 2 tbsp Sweet Liquorice Syrup
Coating and decoration
• 200-300 g white chocolate
• Freeze-dried berries
• Raw Liquorice Powder
Blend the fruit, sugar, milk and cream together and sieve to remove the seeds. Add lemon juice to taste. Cool and put in an ice cream maker until soft. Pour in to lolly moulds, and carefully add some liquorice syrup swirling gently. Place in the freezer overnight.
Melt the chocolate in a bowl over a pan of gently simmering water. Pour the melted chocolate into a narrow glass and dip the lollies in the chocolate. Decorate immediately with freeze-dried berries, liquorice powder, nuts, etc.