4 Beetroot 1-2 tsp. Raw liqourice Powder ® 1/2 L elderberry A few tufts chopped dill Linseed METHODE: Beetroot is cooked until tender and peel popped off. Dried overnight at 50 degrees in the oven. Elderberry with liquorice powder boiled up and poured over the dried beetroot. Take the Beetroots up after 5 min. and cool down. Cut into chunks and ad chopped dill and linseed. Snack time ... The recipe is created by gourmet chef Mikkel Marshall.
Vanilla Ice Cream with Pink Meringue - The Food Club
ingredients: LIQUORICE TRUFFLE 130 g Salty liqourice Syrup ® cream 350 g of white chocolate Black color Salt LIQUORICE meringue dl. water 80 g sugar 25 g Salty liqourice Syrup ® 50 g of egg white To sprinkle Raw liqourice Powder®