Number of servings: 6-8 pers.
• 75 g butter, cold • 150 g plain flour • 50 g icing sugar • 1 tbsp Raw Liquorice Powder • 1/2 egg
Cut the butter into small cubes. Place the flour, icing sugar, raw liquorice powder and butter in a food processor. Pulse the ingredients and add the egg to bring the pastry together. Roll out the pastry between two pieces of greaseproof paper and leave to rest in the refrigerator for at least one hour. Cut a circle out of the pastry (20cm diameter) and bake for 10-15 min. at 175C. Set aside until completely cool.
Raspberry yogurt mousse:
• 3 sheets of gelatine • 200 g raspberries • 40 g sugar • 1 tbsp lemon juice • 100 ml double cream • 100 g Greek yoghurt, 10%
Soak the sheets of gelatin in cold water. Place the raspberries, sugar and lemon juice in a saucepan and bring gently to the boil and simmer for about 5 minutes. Remove from the heat. Squeeze the gelatine to remove excess water, and stir the sheets in the hot raspberry mixture until dissolved. Sieve the mixture and leave the puree to cool until lukewarm. Whisk the cream until soft. Add the yogurt and continue to whisk. Carefully fold the lukewarm raspberry puree into the cream mixture. Line a round silicon cake mould/ring (16cm diameter) with cling film. Spread the mousse into the mould and place in the freezer for at least two hours.
• 10-12 Passion Choc Coated Liquorice • Small peach slices • Edible Flowers
Place the frozen raspberry mousse on top of the liquorice base, and leave the cake to thaw in the fridge for at least two hours. Decorate with Passion Choc Coated Liquorice, peach slices and edible flowers.