Ingredients

Serves 4

Lime Syrup:
125gr sugar
125gr water
Juice & zest of 4 limes
4 lime segments (garnish)

Liquorice Parfait:
65g liquorice  
300mls cream
2 whole eggs
2 yolks   
75g sugar
25ml Pernod
20g glucose

Tuille Mix:
30g egg whites
85g icing sugar
70g butter
25g plain flour
½ vanilla bean

Method

For the lime syrup:
Bring the sugar and water to the boil, stirring to ensure the sugar is dissolved. Remove from heat & add the lime juice and the zest to taste. Stir well & chill

For the liquorice parfait:
In a small saucepan combine the cream & liquorice & heat gently, without boiling, until the liquorice 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 liquorice. 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 and fluffy. Remove from heat and continue whisking until it cools a little
Fold half of the sabayon into the liquorice mixture
Once combined, fold in the remaining sabayon until well combined. Pour into individual moulds, or in 1 log shaped tin and freeze

For the Tuille:
Place all ingredients in the food processor and blend for 4-5 minutes until smooth. Rest one hour before using
Using a pastry card and circle template, scrape the mixture onto greaseproof paper and put in the oven with weights on the corners. Remove from the oven and wrap around wooden spoon handle whilst still warm.

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.

 

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