Licorice Parfait with Lime Syrup
- 250 grams sugar
- 250 millilitres water
- 1 lime juice and rind only
- 4 limes segmented, pith and pips removed
- 350 millilitres cream
- 50 grams licorice
- 2 free range eggs
- 1 egg yolk
- 2 teaspoons glucose
- 60 grams sugar
- 2 tablespoons Pernod
I actually owe some of my success on this recipe, which some people tell this me is my signature dish.
I really don’t like any particular recipe to be tagged as such, but this is actually one of my favorites, and people love it because it’s so different and unique.
How to describe it: It’s rich, creamy, and flavorsome yet not over powering which surprises a lot of people: Because licorice has that stigma of being powerful and almost medicinal.
The lime syrup breaks down that richness, giving it a sharp contrast, something like a sweet & sour effect, I suppose.
In fact it is medicinal; it has a great and interesting history. It has been used for centuries, the Roman legions used licorice as they believed it gave stamina, one of the British Kings put a tax on licorice to help build the London Bridge, and the Chinese used licorice in many of their herbal remedies because they believed licorice could help detoxify the body. Ancient Hindus used licorice, because they believed it to enhance sexual vigor.
No wonder we sell so many at my restaurants!
Today it is even regarded as a herb which can strengthen the immune system.
So I hope you enjoy this recipe.
- Bring the sugar and water to the boil, stirring to ensure the sugar is dissolved.
- Remove from heat & add the lime juice and the rind to taste.
- Stir well & refrigerate.
- In a small saucepan combine the cream & licorice & heat gently, without boiling, until the licorice is very soft.
- Blend the mixture in a food processor until well combined & 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 & pernod until the mixture turns pale & fluffy.
- Remove from heat & 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 1 log shaped tin, & freeze.
- 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.