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Licorice Parfait with Lime Syrup
4.9 from 204 votes

Licorice Parfait with Lime Syrup

This licorice parfait pairs the rich, sweet flavor of licorice-infused cream blended with a sabayon made from eggs, glucose, sugar, and Pernod. It is set by freezing into a smooth, creamy dessert. Served with a bright lime syrup made from sugar, water, lime juice, and segments, it offers a contrast between the creamy licorice notes and fresh citrus tang. The texture is silky and light due to the sabayon folding, making it a refined, balanced parfait with an unusual licorice flavor profile.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Course: Dessert
Cuisine: French

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:
    Cup of Yum
  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