Liquorice, Onion & Almond

Petit Fours, Sweeties

Cheffie Series

Welcome to the world of taste and indulgence, where every bite is a flavour that tantalizes your senses! Today, we're taking you on a culinary journey to discover the magic of liquorice, almond and onion petit fours. These tiny, bite-sized treats are visually stunning and pack a powerful punch of sweet, nutty, and savoury flavours that will leave you asking for more. Whether you're hosting a fancy soirée or simply looking for a sweet snack, these petit fours are the perfect addition to your menu. So please grab a cup of tea, settle in, and let's dive into the delicious world of liquorice, almond, and onion petit fours!

This recipe came from a signature dish from Restaurant Frantzen; they serve a Caramelized Onion Soup With Roasted Almond Milk & Liquorice. This flavour combo is genius, and I loved it so much that it got me thinking about how I make this in my interpretation.

Philli xoxo

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Makes 16 Pieces

Liquorice Caramels

• 65g sugar

• 100 g condensed milk

• 70 grams Treacle

• 55g unsalted butter

• 1/2 tsp salt

• ¾ tsp liquorice extract

• 10 drops of black food colouring (optional)

Frangipane

• 50g butter

• 50g granulated sugar

• 50g almond flour

• 1 tbsp Plain flour

• 1 egg yolk

Shallot Jam

• 2 Shallots, sliced

• 25g Butter

• 40g Sugar

• A few drops of sherry vinegar

Method

1. Make the caramels, cook sugar, condensed milk, condensed, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and the mixture is smooth. Heat constantly stirring until the temp is 118c.

   Remove pan from heat and stir in liquorice extract and food colouring, if using, then immediately pour into parchment lined tray. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.

2. For the frangipane, preheat the oven to 160c Fan / 180c / Gas mark 4. Using an electric whisk, beat the butter until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the yolk, then stir in the almonds, flour. Spread the mix thinly onto a lined oven tray and bake for 12-15 mins or until golden. Remove and allow to fully cool.

3. Make the shallot jam, add shallots to a pan on medium and cook with butter until filled golden and completely soft. Add the sugar and allow to caramelise for about 5 mins. Blend until smooth and finish with a few drops of sherry vinegar. Allow to chill fully and put in a piping bag.

4. Take the caramel, and lay the frangipane on top. Cut squares of both layers and then top with onion jam. Finish with a crystal of sea salt.

5. Hope you enjoy it! Philli xoxo