MRK recipe episode 9: Liquorice Ice Cream with Macaron Shells and Raspberry Coulis

3 weeks ago 7

Prep time: 1 hour, 15 mins + churning

Cook time: 1 hour, 20 mins

Serves eight.

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Ingredients

Fresh raspberries, to serve

Crushed roasted almonds, crushed freeze-dried raspberries and dill sprigs, to decorate

Liquorice ice cream

300ml milk

300ml thickened cream

100g soft liquorice, cut into 1cm pieces

6 egg yolks

150g caster sugar

Macarons (makes 18)

200g icing sugar mixture

120g almond meal

3 egg whites

1 pinch cream of tartar

1 pinch salt

2 tbs caster sugar

Yellow food colouring, to tint

Raspberry Coulis

450g raspberries

3 tbs icing sugar

2 tbs lemon juice

Method

1. To make ice-cream, stir milk, cream and liquorice in a saucepan over medium heat until liquorice melts. Remove from heat. Cool slightly. Whisk egg yolks and sugar until pale and creamy. Slowly add hot milk mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Churn in an ice-cream maker according to manufacturer’s instructions.

2. To make macarons, line two oven trays with baking paper. Combine icing sugar and almond meal in a bowl.

3. Beat egg whites, cream of tartar and salt in a medium bowl with an electric mixer until frothy. With motor operating, add caster sugar a teaspoon at a time, beating until sugar dissolves and mixture is firm and glossy. Beat in food colouring. Transfer mixture to large bowl. Gently fold in sifted icing sugar and almond meal mixture, in two batches.

4. Spoon mixture into a piping bag fitted with 1.5cm plain nozzle. Holding the piping bag directly over the prepared tray, pipe 4cm rounds, 2cm apart.

5. Tap trays on bench top to help macarons to spread slightly and to get rid of any air pockets. Stand 30 minutes or until dry and have formed a skin.

6. Preheat oven to 150C.

7. Bake macarons 20 minutes. Stand on trays 5 minutes. Transfer to a baking paper lined wire rack to cool.

8. To make coulis, stir raspberries and sugar in a medium saucepan over medium heat until sugar has dissolved and raspberries have broken down. Simmer for 5 minutes. Pass through a fine sieve and discard seeds. Stir in lemon juice. Cool completely.

9. Sandwich balls of the ice cream with macarons. Serve with raspberry coulis and fresh raspberries. Decorate with crushed roasted almonds, crushed freeze-dried raspberries and dill sprigs.