Liquorice, cherries & sea salt

Liquorice, cherries & sea salt

The New Nordic
Simon Bajada

People in Nordic countries love liquorice, but the people of Denmark have a special love affair with a strong, salty variety that has a rather specialised taste. The Danes have a festival dedicated entirely to liquorice and enjoy putting it in almost everything from ice cream to cocktails and beers. This recipe uses original sweet soft liquorice, and I have added some salt flakes to bring out its flavours and replicate the iconic salty version, while the cherries provide a much-needed sweet contrast. For lovers of liquorice, infuse the milk for longer.


Quantity Ingredient
750ml full-cream milk
150g liquorice, thinly sliced
160g caster sugar
3 gelatine leaves
150g fresh cherries
1 tablespoon sea salt flakes, or to taste


  1. Stir the milk, liquorice and half of the sugar in a saucepan set over a medium heat for about 10 minutes, until the liquorice has mostly dissolved. Strain into a large bowl.
  2. Soak the gelatine leaves in cold water for a couple of minutes, then remove and squeeze out the excess water. Whisk the leaves into the warm milk mixture until dissolved.
  3. Place the bowl in the refrigerator for 1 hour then remove and whisk to keep it smooth. Check to see if it is starting to set. If it is still very runny, after whisking, chill it for a further 30 minutes and then check on it again. If it looks like it may be starting to set, pour it into four 200 ml serving glasses and chill in the refrigerator for a further 2 hours. (This mixture can be made up to 4 days in advance.)
  4. When you’re ready to serve, cut some of the cherries in half, leaving the rest whole. Heat 2 tablespoons water in a non-stick saucepan over a low heat then add the remaining sugar and the cherries and stir together. Simmer gently for no more than a minute, until the sugar has dissolved. Let the cherries cool for a few minutes, then spoon them over the liquorice cream with a little of the syrup. Sprinkle with sea salt flakes to taste.
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