This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Liquorice, Cherries and Sea Salt

Food

Today Stockholm-based Australian photographer Simon Bajada shares with us his final recipe – a sweet and salty dessert which brings together three robust and unexpected flavours – liquorice, sea salt and sweet cherries.

Huge thanks to Simon for sharing so many inspired Scandinavian recipes with us this month!  We thoroughly recommend his beautiful new book, The New Nordic, published by Hardie Grant which available in all good bookshops now!

30th June, 2015
Simon Bajada
Tuesday 30th June 2015

People in Nordic countries love liquorice, but the people of Denmark have a special love affair with a strong, salty variety that has a rather specialised taste. In fact, the Danes have a festival dedicated entirely to liquorice, and enjoy putting it in almost everything, from ice cream to cocktails and beers!

This recipe uses original sweet soft liquorice, and I have added some salt flakes to bring out its flavours and replicate the iconic salty version, while the cherries provide a much-needed sweet contrast.  Lovers of liquorice can infuse the milk for longer for a slightly stronger flavour.

Ingredients (Serves Four)

  • 750ml full-cream whole milk
  • 150g liquorice, thinly sliced (a soft, natural variety melts more easily)
  • 160g caster sugar
  • 3 gelatine leaves
  • 150g fresh cherries
  • 1 tbsp sea salt flakes

Stir the milk, liquorice and half of the sugar in a saucepan set over a medium heat for about 10 minutes, until the liquorice has mostly dissolved. Strain into a large bowl.

Soak the gelatine leaves in cold water for a couple of minutes, then remove and squeeze out the excess water. Whisk the leaves into the warm milk mixture until dissolved.

Place the bowl in the refrigerator for 1 hour then remove and whisk to keep it smooth. Check to see if it is starting to set. If it is still very runny, after whisking, chill it for a further 30 minutes and then check on it again. If it looks like it may be starting to set, pour it into four 200 ml (7 fl oz) serving glasses and chill in the refrigerator for a further 2 hours. (This mixture can be made up to 4 days in advance.)

When you’re ready to serve, cut some of the cherries in half, leaving the rest whole. Heat 2 tablespoons water in a non-stick saucepan over a low heat then add the remaining sugar and the cherries and stir together. Simmer gently for no more than a minute, until the sugar has dissolved. Let the cherries cool for a few minutes, then spoon them over the liquorice cream with a little of the syrup. Sprinkle with sea salt flakes to taste.

The New Nordic by Simon Bajada is published by Hardie Grant and available here for $49.95.

View Comments

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.