Whipped Caramel is one of my new obsessions. I use it as a filling for tarts, pies, and cakes. Use a dollop on soufflés, pancakes, and fruit. The black licorice is a subtle flavor and complements the caramel perfectly.
Chocolate crust
1 cups all-purpose flour
½ cup coco powder
3 tablespoons sugar
Salt
6 tablespoons unsalted butter, cut into small pieces and chilled
1 large egg beaten with 1 tablespoon water
MAKE THE PASTRY In a food processor; combine the flour, sugar and a pinch of salt and pulse to blend. Add the butter and pulse until the mixture resembles coarse meal. Transfer the mixture to a bowl. Add the egg and stir with a fork until the pastry just comes together. Transfer the pastry to a lightly floured work surface and knead a few times. Pat the pastry into a disk, wrap in plastic and refrigerate for at least 1 hour.
On a lightly floured surface, roll out the pastry to a 13-inch round. Ease the pastry into an 11-inch tart pan with a removable bottom, pressing it into the corners and up the sides without stretching. Trim any overhang and prick the bottom with a fork. Refrigerate until chilled, at least 20 minutes.
Preheat the oven to 350°. Line the pastry with foil and fill with pie weights or dried beans. Bake the shell on the bottom shelf of the oven for 10 minutes, or until it starts to dry out. Remove the foil and weights and bake the shell for 10 minutes longer, or until it begins to brown around the edge.
Whipped Caramel
1 ½ cups sugar
3 cups heavy cream
1 tablespoon vanilla paste
Place sugar in sauce pot and cover with water. Bring to 305f on candy thermometer. Whisk in cream and vanilla. Place in beaker and cool for 4 hours. Using whipping disk from coupe set pacotize.
Coconib tuille
1 cup sugar
1/3 cup coconibs
Place sugar in pot and cover with water. Bring sugar to 290f on candy thermometer. Pour on to a sheet pan with nonstick liner. Swirl sugar to cover sheet pan. Sprinkle with coconibs. Wait 10 minutes, and then break in shards.
Licorice sauce
4 ounces strong black licorice
1 cup water
Place in a pot over medium low heat. Stir till licorice is almost melted. You will have small pieces that do not melt. Place in beaker and cool 5 minutes. Pacotize with whipping disk from coupe set.
Tropical fruit
1 cup minced pineapple
1 cup minced mango
1 cup minced kiwi
zest of 1 lime
1 tablespoon honey
Mix all ingredients and let sit for 30 minutes.
Black licorice ice cream
2 quarts whole milk
5 tablespoons cornstarch
8 ounces cream cheese
¼ teaspoon salt
4 cups heavy cream
3 cups sugar
½ cup corn syrup
1 tablespoon black licorice powder
Mix cornstarch with a small amount of cream. Add all other ingredients to pot. Bring to a boil. Add cornstarch and black licorice powder. Whisk to smooth out cream cheese. Continue to boil, stirring for 4 minutes. This allows the dairy to thicken and the extra moisture to evaporate.
Fill to indentation with ice cream base. Freeze beakers 24 hours to -4f. Pacotize once releasing the air valve when blade has reached the bottom. Serve immediately for a soft ice cream or freeze for one hour for a firmer texture.
