Liquorice, litchi

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Preparation info

  • Serves 8

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Five Hundred at The Saxon

This was the dessert that the competitors had to pull off in one of the Masterchef SA episodes. As you can see, it’s not easy but bloody delicious and rewarding when you get it right.


Litchi mousse

  • 5 g gelatin leaves
  • ice water
  • 155 g Boiron litchi purée
  • 35 g egg whites
  • 40 g castor sugar
  • 155 g double cream

Liquorice macaron

  • 200 g egg whites
  • 150 g castor sugar
  • 1 g cream of tartar
  • black colouring
  • 500 g tant pour tant – equal parts almond flour and icing sugar
  • 100 g icing sugar

Liquorice ganache

  • 150 ml fresh cream
  • 250 g white chocolate – broken into pieces
  • 45 g glucose
  • 38 g unsalted butter
  • 7.5 g liquorice flavoring
  • black colouring
  • 8 quenelles (56 g) litchi sorbet1 per serving
  • 160 g black liquorice sponge20 g per serving
  • 8 g black sesame pulled sugar1 g per serving
  • 4 fresh litchis – peeled and torn in half


Hydrate the gelatin leaves in ice water. Heat half of the purée and dissolve the gelatin leaves, add the remaining purée and leave to set to a gel consistency. In a mixer, whip the egg whites to stiff peaks, adding the castor sugar in parts to create a meringue. Then, using a different container and the same mixer, whip the cream to soft peaks. Fold the gel into the meringue in 2 parts. Fold the whipped cream in last in 2 parts. Pipe into 8 spiral moulds, 7 cm in diameter and blast freeze. When frozen, remove each from its mould and store in an airtight container in the fridge.

In a mixer, whip the egg whites until stiff peaks form, adding the castor sugar in parts followed by the cream of tartar. Colour the meringue with the black colouring before folding in the tant pour tant. After folding in the tant pour tant, fold in the icing sugar. Transfer the mixture to a piping bag with a round nozzle. Pipe 3 cm-diameter circles. Allow to dry until a very thin skin has formed on top. Bake at 145°C for 8 minutes, then turn the tray around and bake for another 8 minutes with the oven slightly open to release moisture.

In a pot, heat the cream. Place the chocolate into a bowl and pour the warmed cream over it. Add the glucose, and blend with a stick blender. Cool to 35°C. Once cool, use a stick blender to blend in the butter, flavouring and colouring. Allow to crystallise. Transfer to a piping bag with a round nozzle. Use 13 g to fill each macaron.

To assemble, arrange each plate as desired, or as shown in the photo. Use a litchi mousse spiral, a macaron filled with liquorice ganache, a quenelle of litchi sorbet, black liquorice sponge, a shard of black sesame pulled sugar and half a fresh litchi.