Me sorprendió encontrarme muchos productos (chocolates, macaroons, galletas..) de regaliz.
Amo este sabor desde mi infancia: me recuerda a mi nonna Antonietta a quien le pedía que me regalara un mental de su cajita verde de la que nunca se separaba (http://www.mental.it/it )
En Copenhagen, el joven Johan Bulow ha montado la empresa Lakrids (regaliz en danés; liquerizia en italiano) (http://liquorice.nu/pages/about-us ) que comercializa regaliz en polvo, en bombones de chocolate, en jarabe…
Tuve la oportunidad de probar un chocolate blanco con regaliz y me pareció extraordinaria la combinación.
La página web de esta empresa incluye recetas muy llamativas, como los macaroon (que se las copio en inglés)
The recipe is made by Maja Ambeck Vase who has the blog www.chocolat.dk
(20 Macarons)
Ingredients
Base
• 75 g ground almonds
• 75 g icing sugar
• 25 g egg whites
• Black food colouring
• 75 g sugar
• 25 g water
• 25 g egg whites
Liquorice Cream
• 120 g white chocolate
• 60 ml double cream
• 50 g Johan Bülow Sweet Liquorice Syrup
Directions
Macarons
Stift the icing sugar and ground almonds into a bowl and add 25 g egg whites and a few drops of food colouring.
Bring the water and sugar to the boil in a saucepan until the temperature reaches 117°C.
Whisk the egg whites in a bowl until stiff then slowly pour in the syrup, whisking until the mixture is almost cool.
Carefully fold the meringue into the almond mixture and spoon into a piping bag.
Pipe small circles onto a baking tray lined with baking paper and leave to stand for about 30 minutes.
Bake for approx. 12 minutes at 150°C
Liquorice Cream
Finely chop the chocolate and place in a bowl.
Bring the double cream and liquorice to the boil and pour over the chocolate.
Stir the mixture until it is smooth and glossy.
Spoon the cream into a piping bag and leave to cool for a couple of hours overnight.
Sandwich the macarons together with the liquorice cream and store in an airtight container in the fridge.