• 80 g (2¾ oz) Mec₃ liquorice compound
• 12 g (½ oz) gellan gum

Put the liquorice compound and gellan gum in a pan with 150 ml (5 fl oz) water. Bring to the boil, stirring continuously, and then remove from the heat. Leave to set in the fridge. Once set, purée until smooth.