40 ml water
40 ml
liquorice liqueur
284 ml
double cream
3 teaspoons
cornflour
1.5
tablespoon milk
1. Put the water and liquorice in
your smallest pan and bring to the boil.
2. Spoon the corn flour into
a little bowl, cup or ramekin and whisk in the milk until you have a smooth
paste.
3. Pour this, whisking as you go,
into the mixture in the saucepan. Still whisking, put the pan back on the heat
and bring back to a bubble, whisking all the while, for 20-30 seconds, or until
thickened.
4. Whisk cream and then stir in
liquorice mix
5. Divide between glasses or cups
and and put them in the fridge to chill for at least 2 hours or overnight.
6. Let the puddings come to room
temperature before serving. Put the soft sea salt on the table to sprinkle over
as you eat, if wished.
