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Liquorice Sauce
Serves 4 Prep 5 min Cook 15 min Total 20 min

Liquorice Sauce

This sauce has an unusual but delicious flavour, which perfectly complements a pear tart or plum clafoutis. Although this is a sweet sauce, this works perfectly well with grilled salmon.

Serves 4 Prep 5 minutes Cook 15 minutes Units Rate

Overview

An unusual yet sophisticated sauce showcasing liquorice's distinctive anise-like character balanced with creamy richness. The subtle sweetness and herbal warmth make this elegant sauce work equally well with fruit desserts or delicate grilled fish.

Ingredients

Base

  • 250 ml milk
  • 60 grams caster sugar
  • 25 grams liquorice extract
  • 3 egg yolks

Finishing

  • 50 ml whipping cream

Method

Stage 1 - Infuse liquorice

  1. Put the milk in a saucepan with two-thirds of the sugar, add the liquorice and bring to the boil over a medium heat.

Stage 2 - Temper egg yolks

  1. Meanwhile, whisk the egg yolks and the remaining sugar together in a bowl until the mixture becomes pale and has a light ribbon consistency.
  2. Pour the liquorice milk on to the egg yolk and sugar mixture, whisking constantly.
  3. Pour the mixture back into the saucepan.

Stage 3 - Cook custard

  1. Cook over a low heat, stirring with a wooden spatula or spoon; do not let it boil or it will curdle.
  2. The sauce is ready when it has thickened enough to lightly coat the back of the spatula.
  3. When you run your finger through, it should leave a clear trace.
  4. Immediately take the pan off the heat.

Stage 4 - Cool & finish

  1. Pour the sauce through a fine-meshed conical sieve into a bowl set over crushed ice and leave to cool.
  2. Stir occasionally to prevent a skin from forming. (At this stage, the sauce can be kept covered in the fridge for up to 48 hours.)
  3. Just before serving, whip the cream and fold into the sauce.

Notes

  • Liquorice extract vs. powder: Use true extract for smooth, lump-free sauce; powder requires sieving.
  • Crushed ice: Speeds cooling and prevents overcooking; essential for proper texture.
  • Cream folding: Add only immediately before serving; sauce becomes loose if mixed too far in advance.

Serving

Serve chilled with pear tart, plum clafoutis, or poached pears. For surprising elegance, serve alongside grilled salmon as sauce.

Storage

  • Keeps refrigerated for 2 days without the whipped cream in an airtight container (up to 48 hours).
  • Add cream only when ready to serve.
  • Do not freeze; custard texture becomes granular upon thawing.

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Clafoutis

Clafoutis

A round baking dish (or shallow gratin dish, or 9-inch pie plate) butters and dusts with sugar. Ripe cherries (washed; traditionally stones in, see Notes) scatter in a single layer. A simple batter of eggs, sugar, salt, vanilla, plain flour, whole milk, double cream and a touch of melted butter whisks together (or blender'd) to a smooth thin consistency. Poured over the cherries; sprinkled with a little extra sugar. Baked at 180°C for 35-40 minutes until risen, golden, slightly cracked on the surface, just-set in the centre. Dusted with icing sugar; served warm with a glug of cream.

Desserts 55 minutes Serves6

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