Licorice Parfait with Lime Syrup
User Reviews
4.9
Licorice Parfait with Lime Syrup
Description
The Licorice Parfait with Lime Syrup begins by gently heating cream with licorice until softened, then pureeing and straining to remove solids. A sabayon is prepared by whisking eggs, egg yolk, glucose, sugar, and Pernod over a simmering water bath until pale and fluffy, then cooled slightly. Half the sabayon is folded into the licorice cream, and the remainder folded in after, creating a light, aerated mixture that is frozen in molds or a log-shaped tin.
The lime syrup accompanies the parfait with a simple syrup base infused with lime juice and segments, adding a crisp, fresh citrus contrast to the sweet and creamy parfait. Before serving, the molds are briefly warmed to release the parfait easily.
The dessert balances the distinctive licorice flavor with the creamy texture of the parfait and the bright acidity of the lime syrup, making it a complex flavor experience. The use of Pernod contributes an herbal licorice note that enriches without overpowering.
Ingredients
Lime Syrup:
- 250 grams sugar
- 250 millilitres water
- 1 lime juice only
- 4 lime segmented, pith and pips removed
Licorice parfait:
- 350 millilitres cream
- 50 grams licorice
- 2 egg large, free range
- 1 egg yolk
- 2 teaspoons glucose
- 60 grams sugar
- 2 tablespoons Pernod
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.
Notes
User Reviews
Overall Rating
4.9
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