Ingredients

• 500 g of whole milk
• 100 g of sugar
• 70 g of corn starch
• 4 egg yolks
• 1 tablespoon of Licorice Powder
• 200 gr Whipped cream
• 300 gr Shortcrust biscuits (use homemade biscuits)

Method

• Leave a glass bowl to cool in the freezer.
• Pour the milk into a pan with the zest of half a lemon (only the yellow part)
• Turn on the heat and bring  it to a boil stirring occasionally.
• In another pan pour the egg yolks, sugar, liquorice powder and corn starch. Using a soft whisk, mix to obtain a creamy and smooth consistency.
• As soon as the milk comes to a boil, transfer it inside the egg yolks 3 times, filtering it with a strainer and always mixing with a whisk.
• Transfer back to the heat and stir continuously until it thickens.
• Take the bowl from the freezer and pour the cream inside.
• Mix very quickly with a whisk, until you have brought the cream to about 50 °, below the cooking point, until you get a shiny and smooth cream.
• At this point the cream will be ready and you can use it for your delicious cup.

• Chop the biscuits with a little butter and place a first layer in the cup.
• Make the cream and let it cool.
• Whip the cream.
• Fill the glass with a layer of biscuits, a layer of greedy cream, then one of cream and one of biscuits, continue until you almost reach the brim, finishing with the last layer of biscuits.
• Put it in the freezer for 30 minutes if you need to serve it immediately, otherwise put it in the fridge for an hour.
• Just before serving, add a few tufts of cream and a sprinkle of Liquorice Powder.