
Licorice Parfait with Lime Syrup
User Reviews
4.9
204 reviews
Excellent

Licorice Parfait with Lime Syrup
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
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:
- Bring the sugar and water to the boil, stirring to ensure the sugar is dissolved.
- Remove from heat & add the lime juice and the rind to taste.
- Stir well & refrigerate.
Licorice Parfait:
- In a small saucepan combine the cream & licorice & heat gently, without boiling, until the licorice is very soft.
- Blend the mixture in a food processor until well combined & pour through a fine sieve to strain out the tiny pieces of licorice.
- Set aside to cool.
- 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.
- Remove from heat & continue whisking until it cools a little.
- Fold half of the sabayon into the licorice mixture.
- Once combined, fold in the remaining sabayon until well combined.
- Pour into individual moulds, or 1 log shaped tin, & freeze.
To Serve:
- Lower the moulds into hot water for a few seconds before turning out the parfait.
- You can either pour over the lime syrup, or serve it on the table in a jug.
- Garnish with lime segments.
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Overall Rating
4.9
204 reviews
Excellent
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