Label
All
0
Clear all filters

Mace and sambuca ice-creams with liquorice

Rate this recipe

Preparation info
    • Difficulty

      Medium

Appears in

By Christine Manfield

Published 1999

  • About

I layer these ice-creams with liquorice paste to give the dessert definition and for a more formal presentation, paying homage to the masterly skill of Phillip Searle’s famous chequerboard ice-cream once again. Any shaped mould, large or small, can be used. In fact, the quantities given make more than enough for half-a-dozen small moulds as well as a large log, if that’s the way you’d like to go. The moulded

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title