Frozen Liquorice And Blackcurrant Parfait

1 servings

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Frozen Liquorice And Blackcurrant Parfait Ingredients

5 Egg yolks	8 Dariole moulds
120 g Caster sugar	250 g Blackcurrants
400 ml Double cream	100 g Icing sugar
1 Leaf gelatine; soaked in	150 g Chopped liquorice sticks
; water	1/2 pt Water

Instructions for Frozen Liquorice And Blackcurrant Parfait

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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: RiceCuisine: Uncategorized