Ingredients
| ½ vanilla pod |
| 60 g light brown sugar |
| ½ pomegranate |
| 6 egg whites |
| 200 g caster sugar |
| 200 g icing sugar |
| 2 leaves gelatine |
| 150 g good quality white chocolate, roughly chopped |
| 5 dl double cream |
| 4 tsp Fine Licorice Powder |
| Crispy Choc Coated Salty Licorice |
Instructions
Number of servings: 6 nests
Preserved pomegranate seeds:
• ½ vanilla pod • 60g light brown sugar • ½ pomegranate
Meringue nests:
• 6 egg whites • 200g caster sugar • 200g icing sugar
Licorice cream:
• 2 leaves gelatine • 150g good quality white chocolate, roughly chopped • 5 dl double cream • 4 tsp Fine Licorice Powder
Extra:
• E - SALMIAK • Fine Licorice Powder
Slit the vanilla pod lengthways with a sharp knife and scrape out the seeds. Carefully remove the pomegranate seeds and mix with the sugar, vanilla and vanilla pod. Place in the fridge for at least 5 hours until the sugar has dissolved. Soak the gelatine leaves in water for 15 minutes.
Place the chocolate in a large bowl. Slowly heat the cream and licorice powder until just below boiling point. Pour half the cream over the chocolate and stir until melted. Add the rest of the chocolate and stir until melted and smooth. Add the soaked gelatine leaves and stir until dissolved. Place in the fridge for 5 hours until the mixture is stiff and cold.
Whisk the egg whites until stiff. Add the sugar and whisk until the mixture is stiff and glossy. Add the icing sugar and whisk again. Spoon the mixture into a piping bag with a star nozzle and pipe 8 small nests onto a lined baking sheet. Bake in the middle of a 100C pre-heated oven for 1½ hours until completely dry.
To serve, whisk the licorice cream with a hand mixer. Fill the meringue nests and decorate with licorice powder, pomegranate seeds and an E - SALMIAK licorice on top.