Licorice Parfait with Lime Syrup

User Reviews

4.9

204 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    40 mins

  • Servings

    6 servings

  • Course

    Dessert

  • Cuisine

    French

Licorice Parfait with Lime Syrup

This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Lime Syrup:

  • 250 grams sugar
  • 250 millilitres water
  • 1 lime juice only
  • 4 limes segmented, pith and pips removed

Licorice parfait:

  • 350 millilitres cream
  • 50 grams licorice
  • 2 large free range eggs
  • 1 egg yolk
  • 2 teaspoons glucose
  • 60 grams sugar
  • 2 tablespoons pernod
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Instructions

Lime Syrup:

  1. Bring the sugar and water to the boil, stirring to ensure the sugar is dissolved.
  2. Remove from heat & add the lime juice and the rind to taste.
  3. Stir well & refrigerate.

Licorice Parfait:

  1. In a small saucepan combine the cream & licorice & heat gently, without boiling, until the licorice is very soft.
  2. Blend the mixture in a food processor until well combined & pour through a fine sieve to strain out the tiny pieces of licorice.
  3. Set aside to cool.
  4. In a stainless steel bowl over a large saucepan of gently simmering water, make a sabayon by whisking together the eggs, yolk, glucose, sugar & pernod until the mixture turns pale & fluffy.
  5. Remove from heat & continue whisking until it cools a little.
  6. Fold half of the sabayon into the licorice mixture.
  7. Once combined, fold in the remaining sabayon until well combined.
  8. Pour into individual moulds, or 1 log shaped tin, & freeze.

To Serve:

  1. Lower the moulds into hot water for a few seconds before turning out the parfait.
  2. You can either pour over the lime syrup, or serve it on the table in a jug.
  3. Garnish with lime segments.

Notes

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User Reviews

Overall Rating

4.9

204 reviews
Excellent

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