That deep dark anise flavor is something that I crave. This dessert has that wonderful rich flavor but also has lightness from the acidic oranges and fresh fennel. To give this dessert a little pizza I added some Asian flavors such as curry and ginger. You could leave those spices out and still have a great dessert.
Fennel Orange Frozen Yogurt
1 ½ cup Milk
2 cups Greek yogurt
¾ cup Sugar
2 tablespoon Cornstarch
2 Oranges, zested
1 teaspoon Anise extract
Combine all ingredients in a saucepot. Bring to a boil and boil for 3 minutes. Pour into beaker and freeze for 24 hours to -4f.
Fennel Cake
1 tablespoon butter
8 ounces fennel, minced
1 cup almonds, fine ground
1 cup pistachios, fine ground
6 eggs, separated
1 cup sugar
Sautee fennel in butter till tender. Whisk yolks and ¾ cup sugar to ribbon stage, mix in nuts and fennel. Using the whipping disk or a mixer beat egg whites and ¼ cups sugar to stiff peaks. Fold whites in to yolks. Bake in a 9x13 at 350f for 30 minutes or till set.
Candied Fennel
1 cup sugar
1 cup water
2 tablespoons malt vinegar
½ teaspoon curry powder
1 fennel bulb, sliced thinly
Combine all ingredients except fennel and bring to boil. Add fennel and simmer till tender.
Macerated Oranges
3 oranges, peeled and segmented
½ cup fresh orange juice
¼ cup honey
¼ teaspoon fresh ginger
Pinch salt
Combine all ingredients and let sit for at least one hour.
Orange syrup
2 cups orange soda
Reduce to syrup.
Fennel Fluid Gel
½ pound fennel stalks
1 cup sugar
2 cups water
4g agar
Bring water and sugar to a boil. Add fennel and boil till tender. Place fennel in blender. Add enough water to puree till smooth. Place in a pot and add agar, boil for 2 minutes. Pour in beaker and cool till set. Using four-blade pacotize twice.
Candied nuts
½ cup almonds, course chopped
½ cup pistachios, course chopped
1 cup sugar
¼ cup corn syrup
water
1 teaspoon butter
¼ teaspoon curry
¼ teaspoon salt
