Liquorice parfait

Liquorice Parfait. Photo / Ian Jones

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

1. 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.

2. 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.

3. 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.