A stylish dessert.
- 250 g sugar
- 250 ml water
- juice and rind of 1 lime
- lime segments, pith and pips removed
- 300 ml cream
- 50 g licorice
- 2 free range eggs
- 1 egg yolk
- 2 tsp glucose
- 60 g sugar
- 2 tbsp Pernod
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Parfaits need to be frozen before serving.
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 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 and pernod until the mixture turns pale and fluffy. Remove from heat and 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 a log-shaped tin and 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.