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Cherry cakes with caramel and liquorice

Karoline Nedahl, 11.04.2024
Cherry cakes with caramel and liquorice

Ainesosat

2 leaves of gelatine
150 g cherry syrup
125 g sugar
50 ml lemon juice
250 ml whipping cream
150 g skyr
150 g dulce chocolate
1 pinch of salt
100 g plain flour
75 g butter
1 tsp Lakrids By Johan Bülow raw liquorice powder
1 egg
Purple Basil
Lakrids By Johan Bülow liquorice powder

Ohjeet 

Inspired by Caramel Rouge
Number of servings: 8 persons

Cherry mousse: 

2 leaves of gelatine
150 g cherry syrup
50 g sugar
50 ml lemon juice
150 ml whipping cream
150 g skyr

Soak the gelatine in cold water. Bring the syrup, sugar and lemon juice to the boil in a pan. Remove the pan from the heat, stir the gelatine in the warm syrup and then sieve the syrup. Whip the cream to soft peaks and stir the skyr into the cream. While stirring, slowly add the lukewarm syrup. Pour the mousse into small silicone molds and refrigerate for at least 3 hours.

Caramel ganache: 

150 g dulce chocolate
100 ml whipping cream
1 pinch of salt

Melt the chocolate in a bain-marie. Bring the cream to the boil and pour it over the chocolate. Stir with a rubber spatula until the mixture comes together. Add salt and spread the ganache over the mousse in the silicone molds.

Liquorice Cookies: 

100 g plain flour
75 g sugar
75 g butter
1 tsp Lakrids By Johan Bülow raw liquorice powder
1 egg

Place all the ingredients in a blender. Blend the mixture thoroughly and roll it out on a sheet of greaseproof paper. Refrigerate for 1 hour. Cut out little circles (4-5 cm. in diameter). Bake in the oven at 175º for about 10 minutes.