|120 grams||Caster sugar|
|400 millilitres||Double cream|
|1||Leaf gelatine; soaked in cold|
|100 grams||Icing sugar|
|150 grams||Chopped liquorice sticks|
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 ⅔ 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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Carlton Food Network
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