Liquorice tarts
"Lakkrísduft", i.e. licorice powder, is an achievement in young, modern Icelandic cuisine. So you can easily get the good, familiar, beloved licorice taste in tarts, truffles, desserts or even in gravy if you like.
In Iceland you can now easily get "Lakkrísduft" in the supermarket, but elsewhere you might have to make do with powdered licorice root, licorice syrup and a very, very small bit of aniseed oil if necessary.
3 pears
60 g lemon juice
150 g sugar
2 egg whites
60 g whipping cream
1 Tbsp powdered licorice root
1 Tbsp licorice syrup
1/4 tsp anise oil
200 g oatmeal cookies
2 oranges
1 Tbsp licorice syrup
Preparation
Peel the pears and puree them very finely in the blender. Then stir in the sugar and lemon juice.
Beat the egg white until stiff and mix with the pear puree.
Also whip the cream until stiff and mix with the powdered licorice root, the licorice syrup and a tiny bit of aniseed oil.
Mix the licorice cream with the egg white and pear mixture.
Finely chop the oatmeal cookies. Cut open the oranges, squeeze them and mix the orange juice with the biscuit pieces and a tablespoon of licorice syrup.
Pour the biscuit mixture into dessert glasses, press it down carefully and then spread the licorice-pear-egg white mixture on top.
Place the cakes in the freezer for at least 2 hours and then serve for dessert.
[Translated from here.]
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