Bo Friberg

Licorice Decorating Syrup

Preparation info
  • Approximately

    1¼ cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • ½ teaspoon (1.5 g) unflavored gelatin powder
  • ⅓ cup (80

Method

  1. Sprinkle the gelatin over the water and set aside to soften.
  2. Combine the simple syrup and the sambuca in a saucepan and bring to a boil. Remove from the heat and stir in the softened gelatin; continue to stir until the gelatin is dissolved.
  3. Return the pan to the stove and boil the mixture for a few minutes until it thickens. Test the consistency by re