Frozen Liquorice And Blackcurrant Parfait

Title:
Frozen Liquorice And Blackcurrant Parfait

Yield:
1 servings

Categories:
The,
Green,
Gourmet




Ingredients:





     5    Egg yolks


   120 g  Caster sugar


   400 ml Double cream


     1    Leaf gelatine; soaked in


          -cold


          ; water


     8    Dariole moulds


   250 g  Blackcurrants


   100 g  Icing sugar


   150 g  Chopped liquorice sticks


   1/2 pt Water






 In a small pan, dissolve the liquorice in half a pint of water over a low


 heat. Add the soaked gelatine leaf, then pass through a fine strainer and


 put to one side. In a blender, blitz the blackcurrants and icing sugar


 together and pass through a fine strainer then put to one side.


 


 Put the caster sugar and water in a pan and bring to the boil. Lower the


 heat and simmer. Using a sugar thermometer, allow the sugar to reach jam


 stage (240C).


 


 Put the yolks into a mixer and start whisking. As they become fluffy add


 the hot sugar syrup and whisk until cool.


 


 In another bowl, whisk up the cream to a thick consistency (but not stiff


 peaks). Pour in 2/3 of the blackcurrant sauce and gently fold through. Add


 the cool egg mixture and fold this through. Finally, drizzle in the


 liquorice syrup and fold through. Pour into moulds and freeze for 12 hours.


 


 To serve, dip the moulds in hot water and shake the parfaits out on to a


 plate. Serve with the remaining blackcurrant sauce.


 


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