Instructions

Make a red fruit jelly by heating in a Magefesa stainless steel dutch oven the syrup with dissolved agar-agar jelly and half of the red fruit purée. When boiling, remove and mix with the rest of purée. Stretch it on an oven sheet covered with non stick paper. Let it curdle in the fridge. For the licorice soup, melt the muscovado sugar in a Magefesa skillet without letting it caramelize, add some water carefully so that we do not burn ourselves with the splatters, dissolve and add the licorice. Let it cook for some minutes, remove, cover and let it infuse for 15 minutes. Drain the soup, return it to the stove and mix it with the cornstarch once it starts boiling. Let it cold. Chop the brownie into rectangular portions, wrap with a layer of red fruits jelly chopped the same size as the brownie. Share the licorice soup out on plates, place the brownie coffins on and powder licorice candies over. If we want more succulent brownies, they may be cut in the middle and stuffed with strawberry jam.

Halloween Recipe

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