Licorice Parfait with Lime Syrup
From Luke Mangan

Serves 6

Ingredients for Licorice Parfait:
50g (1 ½ oz) Licorice
2 Eggs
1 Egg yolk
60g (2 oz) Sugar
300 ml (10 fl oz) Cream
2 tsp Glucose
2 tbsp Pernod

Ingredients for Lime syrup:
1 Lime
250g (8 oz) Sugar
250ml (8 fl oz) Water


Method for Licorice:
Place liquorice and cream into a small saucepan, heat gently without boiling, until the liquorice 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 small saucepan inside a larger 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 ½ of sabayon into liquorice mixture. Once combined, fold in the remaining sabayon until well combined. Pour into individual moulds or in 1 log-shaped tin and freeze.


Method for lime syrup:
Bring 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.

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 (optional)