If you’re anything like me, you indulge your sweet tooth by eating licorice sticks by the handful. I picked up that habit as a child, and it’s never steered me wrong. Over the years, I’ve picked up a few recipes that have encouraged me to branch out while still enjoying the distinctive taste of good licorice. The following recipe for parfaits should be enjoyed at the end of a warm late-summer day.
Ingredients:
1 packet black licorice sticks, chopped
5 egg yolks
12 fluid ounces cream
4 ounces granulated sugar
1 gelatin leaf
8 cylindrical molds
½ pound blackcurrants
3.5 ounces icing sugar
1 cup water
Directions:
1. Dissolve licorice in the water over low heat. Add the gelatin leaf to the pan, put the mixture through a Back to Basics food strainer and set to one side.
2. Put blackcurrants and icing sugar in a blender and puree to a fine consistency. Set this mixture aside as well.
3. Boil sugar and water together in a pan, lower the heat to simmer. Once the mixture reaches jam stage, start whisking some egg yolks. Add the hot sugar syrup to the eggs when they become fluffy.
4. In yet another bowl, whisk the cream until relatively thick. Pour in majority of blackcurrants and fold; add the cooled egg mixture next; drizzle licorice syrup on last.
5. Pour everything into a mold and freeze it for 12 hours. When it’s time to serve, dip the mold in cold water and the parfaits will pop out.
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