YIELD: 10 THIN PIECES OR 6-8 RAMEKINS
2 oz Panda All Natural Licorice
½ tsp anise
1 cup water
1 tbsp dark syrup
3 cups biscuit crumbs
½ cup melted butter
6 gelatin leaves
1 cup full or semi-skimmed milk
1½ cups double cream
1 cup sugar
½ cup of cold or room temperature licorice sauce
Fruits, berries and coconut flakes for decoration
Chop the pieces of licorice and grind the anise. Place all the ingredients in a saucepan and heat at mild temperature while constantly stirring until the pieces of licorice have melted.
Crush the biscuits. Add the melted butter to the biscuit mix. Compress the mixture into the base of small trays (3 inches in diameter) or a bigger tray (10 inches in diameter) with a removable base. Bake at 350 F for 10 minutes or until the base is a lovely golden colour. Let it cool down to room temperature.
Place the gelatin leaves in cold to lukewarm water for 5 minutes. Measure the milk, cream and sugar into a pan. Heat the cream mixture, blending all the while until it nearly reaches a boil. Before the boiling point, remove from heat. Squeeze the gelatin leaves and add the dry leaves and mixture. Let it cool for approximately 15 minutes.
Scoop licorice sauce onto the base of the pie. Pour on the filling. Cover with plastic wrap. Move it to a cool place and let it thicken (this will take at least 2 hours). Place the decoration of your choice on top. Serve immediately. This pie tastes best on the day of preparation, when the base is still crunchy and isn’t overly soaked by the filling.