LICORICE PUDDING
Scandinavians simply adore black licorice; the selection available in their grocery stores rivals that of chocolate bars in ours. But you don't have to be crazy about it to enjoy this pudding, which is wonderfully smooth and tantalizingly tinged with molasses and anise. We found that Panda brand black licorice works best in this particular recipe.
Categories Dairy Egg Dessert Freeze/Chill Chill Anise Molasses Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.)
- Increase heat to moderate and bring milk mixture to a bare simmer.
- Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
- Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
- Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
- Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
- Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
- Serve with almond cakes.
BLACK LICORICE PUDDING
Found on line but I've never tried this. Prep time is a guess since I've never made these. Serve with Almond Cakes #234935. Posted for ZWT3.
Provided by Julie Bs Hive
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.).
- Increase heat to moderate and bring milk mixture to a bare simmer.
- Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
- Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
- Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
- Chill pudding, its surface covered wax paper, until very cold, about 4 hours.
- Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
Nutrition Facts : Calories 234.4, Fat 11.1, SaturatedFat 6, Cholesterol 130.8, Sodium 174.8, Carbohydrate 26.9, Sugar 26, Protein 7.3
ALMOND CAKES
Categories Mixer Egg Nut Dessert Bake Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 individual cakes
Number Of Ingredients 10
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F. Brush molds with melted butter and lightly dust with flour, knocking out excess flour.
- Stir together flour (3 tablespoons) and salt in a small bowl.
- Beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy. Beat in almond paste and vanilla until combined well, then beat in egg until combined. Reduce speed to low and add flour mixture, mixing until just combined.
- Divide batter among molds or muffin cups, spreading evenly, then transfer to a baking sheet (not necessary if using muffin pan).
- Bake cakes until just firm and edges are golden, about 15 minutes. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving.
BASEBALL DESSERT
Score one for the home team with our easy pudding-and-cookie dessert. Red licorice makes easy seams on this big-league-worthy ball.
Provided by My Food and Family
Categories Home
Time P1DT15m
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk with whisk 2 min. Let stand 5 min. or until thickened.
- Line 8-inch round pan with plastic wrap. Arrange 14 cookies on bottom of pan, cutting to fit if necessary; cover with 1 cup pudding. Repeat layers. Cover with plastic wrap. Refrigerate 24 hours.
- Uncover dessert. Invert onto serving plate; remove plastic wrap. Frost dessert with COOL WHIP. Cut remaining cookies in half; arrange around edge of dessert. Cut licorice into 2 (8-inch) pieces and 20 (1-inch) pieces. Use licorice to decorate top of dessert to resemble a baseball.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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