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.