Ingredients
300 ml | Cream |
50 g | Liquorice, finely chopped (Main) |
½ tsp | Food colouring, black |
3 | Eggs, 2 eggs, beaten, and 1 yolk |
60 g | Caster sugar |
2 tsp | Liquid glucose |
2 Tbsp | Pernod liqueur |
1 pinch | Salt |
Directions
- 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 a 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 caramelised pineapple and poached meringue.