Licorice Starry Hearts


For those who want to celebrate a “starry” New Year with moderation and without excesses, here’s the right pudding: the fresh flavour, delightfully aromatic of star anise blends perfectly with the licorice.

A perfect tidbit to close an important dinner as well

½ litre of rice milk
70 gr of rice flour
1+½ teaspoon of agar agar (check the manufacturer’s recommended dose)
2 tablespoons of cane sugar
star anise, fennel seeds, anise seeds
for the dark layer:
5 tablespoons of cream + 3-4 pieces of pure licorice

Heat the rice milk with 5 or 6 star anise seeds, 1 tablespoon of fennel seeds and 1 of anise. The doses of spices can be altered to suit personal preferences.
When it reaches the boiling point, turn the fire off, cover and let it rest at least 30 min.
In a saucepan, mix the rice flour, agar agar and cane sugar, pour the rice milk, filtered, whip and mix well all the ingredients.
Simmer for 10-15 min., until it reaches the desired thickness.
In the saucepan used to heat the rice milk, pour 5-6 tablespoons of cream, add 3 or 4 chips of pure licorice (the dose is personal in this case as well), and heat over a low heat; let the licorice melt.
Prepare the molds. Pour a thin layer of sugar cane on their bottom, it will facilitate the extraction of the puddings.
Cover the bottom of the hearts with a tablespoon of liquorice cream. Let them rest in the refrigerator for 10-15 minutes until the mixture has hardened and then fill them with the aromatic cream.
Put them in the fridge until ready to serve.

The only flower-shaped pudding, (I had run out of heart-shaped molds)

A tidbit with a particular aroma, the match anise + licorice is delicious. We were surprised! A suprising dessert for both the color combination and the taste. Note not to be disregarded: it is gluten free.
I used cane sugar, it has darkened the cream, if possible it is best to use a light one.
With these doses you get quite a thick pudding, you may need to soften it slightly. I prefer to adjust the density once the mixture is lukewarm, to be sure of the final result. To do this, you can add a little rice milk or warm water.

Chef: Felicia from VeganBlog

  1. EleonoraNW3 30 December 2010 at 10:51

    These hearts are great! it’s a pity I don’t like anise and licorice, at all…but I like the idea, maybe I could use different spices. thnaks for sharing!

  2. Mimi 31 December 2010 at 16:20

    Felicia has always tasty and good ideas .. And this must be not only a marvel, even a treat 🙂

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