The End | Rasmus Kofoed

For the crème anglaise

• 500 g milk
• 500 g of cream
• 700 g sugar
• 200 g yolks
   

Procedure

Bring the milk and cream to a boil, then remove from the heat. In a separate bowl beat the yolks with the sugar. Slowly pour the hot liquid over the yolks while continuing to whisk, then return the mixture to the heat and cook at 83 °C. Allow to cool on ice.
 

For the skull

• 250 g cocoa butter
• 10 g licorice powder
   

Procedure

Combine the two ingredients and use the mixture to coat skull-shaped molds. Allow to rest in the refrigerator.
 

For the licorice mousse

Step 1

• 500 g of crème anglaise
• 25 g of licorice powder
• 30 g of melted white chocolate
• 5 sheets of gelatin
• A pinch of salt
   

Procedure

Melt the gelatin with the chocolate and licorice powder in the crème anglaise. Store in a bowl at 15 degrees.
 

Step 2

• 135 g whipped cream
• 125 g of powdered sugar
   

Procedure

Beat cream and sugar on medium speed.
 

Step 3

• 140 g egg whites
• 125 g icing sugar
   

Procedure

Beat egg whites and sugar on medium speed
 

Dish composition

Place the sweetened whipped cream from step 2 into the bowl with crème anglaise from step 1, then also incorporate the mixture with egg whites and powdered sugar from step 3.
Pour everything into the skull-shaped mold and freeze until set.