1. Chop the chocolate finely and put it in a bowl.
2. Briefly whisk together the egg yolk and sugar.
3. Heat the cream to just below boiling point.
4. Pour the hot cream over the egg mixture, briefly whisk together, and pour it back into the pot.
5. Heat the mixture over low heat until it reaches exactly 83 degrees Celsius (181 degrees Fahrenheit). Be careful with the heat to avoid making scrambled eggs. It's important to hit the exact temperature; otherwise, you won't be able to get the cremeux out of the spiral mold.
6. Strain the cream, squeeze excess water from the gelatin, and whisk it together with a whisk.
7. Pour the cream mixture over the chocolate. Add raw licorice powder and stir with a spatula until the mixture is uniform and completely glossy.
8. Put the cremeux into a piping bag and carefully pour it into the spiral mold, which is placed on a cutting board or similar flat surface. Tap the mold gently a few times to minimize the risk of air bubbles.
9. Place it in the freezer for up to 2 days to ensure it can be removed from the mold.
If you don't have a spiral mold, you can instead put the cremeux in a piping bag with either a round or jagged nozzle and place it in the refrigerator until it's time to garnish the cake (it should not be frozen). You can then make small decorative dollops. You may want to make a larger portion if needed.
When you are ready to pipe the cremeux, it should be at room temperature.
1. After the almonds are blanched, roast them in the oven for about 5 minutes at 200 degrees Celsius (392 degrees Fahrenheit) to bring out the nutty flavor.
2. Chop the almonds coarsely.
3. Blend the biscuits into crumbs and add the chopped almonds, salt, and licorice powder.
4. Melt the butter and mix it with the biscuit mixture.
5. Distribute about 175 g of the biscuit base into a cake ring (14 cm) with parchment paper at the bottom and cake plastic inside, and place the base on a cutting board or another flat surface. There will be a small amount of leftover biscuit mixture, which you can eat as a snack or save for another time.
6. Press the biscuit mixture flat and even with a glass.
7. Place the base in the freezer while you make the ganache.
1. Start by melting the white chocolate over a water bath.
2. Heat the cream, licorice syrup, and licorice powder to the boiling point in a pot.
3. Just before it reaches the boiling point, pour the hot licorice mixture over the white chocolate.
4. Stir in the center of the mixture with a spatula until the ganache is completely smooth.
5. Pour the ganache over the base and return it to the freezer. It should ideally stay there for a few hours before you make the white chocolate mousse.
1. Soak the gelatin in cold water for at least 10 minutes.
2. Melt the white chocolate over a water bath and let it cool slightly.
3. In another bowl, whisk the egg and egg yolk over a water bath until the mixture thickens slightly and becomes 'smooth' on the surface. Be patient and use only low heat to avoid making scrambled eggs.
4. Remove the egg mixture from the heat, squeeze out the water from the gelatin, and dissolve it in the warm egg mixture while whisking.
5. Pour the egg mixture over the melted chocolate and stir in the center with a spatula until uniform. Be careful that the egg mixture is not too hot, as it can cause the chocolate to separate (it should not be piping hot). The texture might seem a bit odd, but it will smooth out once mixed with the cream.
6. Whip the cream to soft peaks and gently fold it into the chocolate in 3-4 batches until the mixture is well combined.
7. Finally, pour the mousse over the biscuit base/ganache and place it in the freezer overnight. If you're pressed for time, you can let it sit for 3 hours until the mousse is frozen. The ganache won't have set as much and will be somewhat softer than if it had been left for a whole day.
1. Soak the gelatin in cold water for at least 10 minutes.
2. Bring the lemon juice and sugar to the boiling point. Remove the pot from the heat, squeeze out the water from the gelatin, and whisk it into the hot lemon syrup. Let the syrup cool until lukewarm.
3. Whip the cream to soft peaks. If you're using skyr/yogurt instead of just whipping cream, fold it into the cream after whipping.
4. Carefully fold the whipped cream into the lemon syrup in 2-3 batches.
5. Place a round silicone mold (18 cm) on a cutting board or similar flat surface. Put cake plastic inside.
6. Pour the mousse into the mold and tap a few times to remove any air bubbles.
7. Take the fully frozen biscuit base with ganache and chocolate mousse out of the freezer, and remove it from the mold and cake plastic. Carefully place the base, upside down, into the mousse so that the biscuit base is facing up and the white chocolate mousse is facing down into the lemon mousse.
8. Place the cake in the freezer overnight.
The next day, carefully remove the cake from the mold and defrost it in the refrigerator for 4-6 hours.
Decorate and serve.
Enjoy.
