Wednesday, May 29, 2013

Licorice Parfait with lime syrup

This is one of my favourite desserts at the moment.  I stumbled across it one day when I had a craving for a licorice dessert.  I had never made one before.  I hit google and found this one by Luke Mangan.  It has since become my signature dessert.  It's great for guests because it's quite easy to make, you make it in advance and they are wowed every time.


Lime syrup
250g sugar
250ml water
juice and rind of 1 lime
lime segments, pith and pips removed

Licorice Parfait
200ml cream
50g licorice
2 free range eggs
1 egg yolk
2 tsp glucose
60g sugar
2 tbs pernod (licorice liqueur)


For the lime syrup, bring the sugar and water to the boil, stirring to ensure the sugar is dissolved.  Remove from heat and add the lime juice and the rind to taste.  Stir well and refrigerate.

For the licorice parfait, in a small saucepan combine the cream and licorice and heat gently, without boiling, until the licorice is very soft.  Blend the mixture in a food processor until well combined and pour through a fine sieve to strain out the tine 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 and pernod until the mixture turns pale and fluffy.  Have a bowl of ice at the ready and once mixture turns pale and fluffy, remove from heat and place the bowl on the ice.  Continue to whisk until it cools a little (this will stop the mix from scrambling).  Fold half of the sabayon into the licorice mixture.  Once combined, fold in the remaining sabayon until well combined.  Pour into individual moulds, or a log shaped tin and freeze.

To serve, lower the moulds into hot water for only 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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