"blackcurrant And Liquorice" Recipe

Inspired by The Ledbury

Time40m

Serves2

Buffalo Milk, Anise, Beetroot and Black Cardamom

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Ingredients

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1
Prepare the Beetroot
Peel the fresh beetroot and cut it into small cubes. Set aside.
2
Infuse the Flavors
In a pot, combine the buffalo milk, anise seeds, and black cardamom pods. Heat gently over low heat until it just begins to simmer. Remove from heat and let steep for 10 minutes.

3
Cook the Beetroot
In a separate pan, add the cubed beetroot and a splash of water. Cook on medium heat for about 10 minutes or until tender. Drain and set aside.
4
Combine Ingredients
Strain the infused buffalo milk to remove the spices. Return the milk to the pot and add the cooked beetroot, blackcurrant jam, and liquorice root powder. Stir well to combine.
5
Sweeten the Mixture
Add honey to the mixture, stirring until fully dissolved. Heat gently once more until warmed through, but do not boil.

6
Serve the Dish
Pour the warm blackcurrant and liquorice mixture into bowls. Optionally garnish with a sprig of fresh mint or a drizzle of additional blackcurrant jam before serving.