Braid sweet citrus flavored licorice

Braid sweet citrus flavored licorice takes approximately 45 minutes from beginning to end. This lacto ovo vegetarian recipe serves 4 and costs $1.57 per serving. One portion of this dish contains around 10g of protein, 51g of fat, and a total of 769 calories. 3 people were impressed by this recipe. Head to the store and pick up what you need, grand cru muscovado sugar waves of sugar, lemon, and a few other things to make it today. It is brought to you by Foodista. Not a lot of people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. If you like this recipe, take a look at these similar recipes: Citrus Cranberry Cream Cheese Danish Braid, Slow-Roasted Sweet Onions with "Licorice" Powder, and Citrus and Vanilla Bean Butter from the book ‘Flavored Butters’ by Lucy Vaserfirer.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

50 milliliters of fresh cream

2 tablespoons Grand Cru Muscovado sugar Waves of Sugar

1 lemon

1 lime

1 orange

1 box of puff pastry large thick Buitoni

20 pieces What you need for about

Equipment:

baking paper

wire rack

knife

oven

Cooking instruction summary:

  1. Roll out the puff pastry with a sharp knife and etch designs of strips about 10 cm high and 1 cm wide.
  2. Gently twist each strip on itself and obtained adagiale spaced on a sheet of parchment paper.
  3. Cuocile in an oven preheated to 200C for 12 minutes or until golden brown and then let them cool on a wire rack.
  4. Meanwhile, washes, dries and gets the subtle citrus zest and keep aside.
  5. Lime juice, half orange and half lemon juice, boil until a couple of tablespoons.
  6. Remove from heat and add the cream and brown sugar, mixing well.
  7. Let the glaze cool until it thickens.
  8. Brush braids with the icing and spolverale with citrus peel kept aside, please do so on a wire rack, let it dry as long as the icing does not harden.

 

Step by step:


1. Roll out the puff pastry with a sharp knife and etch designs of strips about 10 cm high and 1 cm wide.Gently twist each strip on itself and obtained adagiale spaced on a sheet of parchment paper.Cuocile in an oven preheated to 200C for 12 minutes or until golden brown and then let them cool on a wire rack.Meanwhile, washes, dries and gets the subtle citrus zest and keep aside.Lime juice, half orange and half lemon juice, boil until a couple of tablespoons.

2. Remove from heat and add the cream and brown sugar, mixing well.

3. Let the glaze cool until it thickens.

4. Brush braids with the icing and spolverale with citrus peel kept aside, please do so on a wire rack, let it dry as long as the icing does not harden.


Nutrition Information:

Quickview
768 Calories
10g Protein
51g Total Fat
69g Carbs
11% Health Score
Limit These
Calories
768k
38%

Fat
51g
79%

  Saturated Fat
14g
92%

Carbohydrates
69g
23%

  Sugar
11g
12%

Cholesterol
14mg
5%

Sodium
310mg
14%

Get Enough Of These
Protein
10g
20%

Vitamin C
36mg
44%

Selenium
30µg
43%

Vitamin B1
0.53mg
36%

Manganese
0.62mg
31%

Folate
110µg
28%

Vitamin B3
5mg
26%

Vitamin B2
0.39mg
23%

Iron
3mg
19%

Vitamin K
20µg
19%

Fiber
3g
15%

Phosphorus
92mg
9%

Copper
0.18mg
9%

Magnesium
27mg
7%

Vitamin E
0.91mg
6%

Potassium
208mg
6%

Vitamin A
274IU
5%

Calcium
51mg
5%

Zinc
0.74mg
5%

Vitamin B6
0.08mg
4%

Vitamin B5
0.21mg
2%

Vitamin D
0.2µg
1%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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