Liquorice Parfait with Caramelised Pineapple and Marshmallow
- 300ml cream
- 50g liquorice, finely chopped
- 1/2 tsp black food colouring
- 2 eggs, beaten
- 1 egg yolk
- 2 tsp liquid glucose
- 60g caster sugar
- 2 tbsp Pernod liqueur
- pinch salt
Place the cream and liquorice in a large saucepan and heat gently until the liquorice is very soft. Whisk in the black food colouring, transfer to a blender, puree until smooth and pass through a sieve.
Over a double boiler, whisk the eggs, egg yolk, glucose, sugar, liqueur and salt until the mixture becomes pale and fluffy. Remove from the heat, and using an electric mixer beat until cool.
Fold half the liquorice mixture into the egg mixture and fold in the remaining amount. Pour into cling wrap lined moulds or loaf tins and freeze. Serve with caramelized pineapple and poached meringue.
John Hawkesby’s wine recommendation
Tohu Rewa Blanc de Blanc 2009
Miro Vineyard Madame Rouge