Black Sambuca and Liquorice Parfait

by **Genevieve** on Sun Oct 24, 2004 9:19 pm

OK, I'll have a stab at that!
Here goes,

Black Sambuca and Liquorice Parfait
1 cup water
150g or 5oz castor sugar
100g or 3oz soft black liquorice
400mls or 14floz heavy cream
4 egg yolks
¼ cup of Black Sambuca

In a medium sized pot bring the sugar and the water to the boil.

Add the liquorice and reduce the liquid down to ½ a cup.

Let the mix cool then pulse the liquorice mix in the blender.

Leave it a little chunky to add some texture to the ice cream.

Lightly whip the cream with the sambuca to a soft whip then separately whisk the egg yolks with an electric beater until they are very pale in colour and triple the volume (about 7 minutes whipping).

With the beater still whipping slowly pour in the liquorice and beat until combined.

Lastly fold in the whipped cream gently until just incorporated so it remains aerated then pour into a plastic container, cover and freeze overnight.

by **spoonbread** on Mon Oct 25, 2004 1:11 am

Very Nice, Gen!!

by **Fred** on Mon Oct 25, 2004 1:30 am

Black Sambuca and Liquorice Parfait
http://forums.chef2chef.net/showflat.php?Cat=&Board=recipe&Number=195402
Author: Chef Genevieve McGough

has been added.

Thank You!

Fred

by **roger ramjet** on Mon Oct 25, 2004 2:36 am

groovy, my friend...

by **Genevieve** on Mon Oct 25, 2004 9:42 am

Thanks guys

by **LGK** on Mon Oct 25, 2004 11:16 pm

!!!!!enchanting!!!!

Black Sambuca and Liquorice Parfait

Black Sambuca and Liquorice Parfait Save to MyRecipes

Re: Black Sambuca and Liquorice Parfait Save to MyRecipes

Re: Black Sambuca and Liquorice Parfait Save to MyRecipes

Re: Black Sambuca and Liquorice Parfait Save to MyRecipes

Re: Black Sambuca and Liquorice Parfait Save to MyRecipes

Re: Black Sambuca and Liquorice Parfait Save to MyRecipes

Who is online