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Ingredientes
- 5 x Egg yolks
- 120 gm Caster sugar
- 400 ml Double cream
- 1 x Leaf gelatine, soaked in cool water
- 8 x Dariole moulds
- 250 gm Blackcurrants
- 100 gm Icing sugar
- 150 gm Minced liquorice sticks
- 1/2 pt Water
Direcciones
- In a small pan, dissolve the liquorice in half a pint of water over a low heat. Add in the soaked gelatine leaf, then pass through a fine strainer and put to one side. In a blender, blitz the blackcurrants and icing sugar together and pass through a fine strainer then put to one side.
- Put the caster sugar and water in a pan and bring to the boil. Lower the heat and simmer. Using a sugar thermometer, allow the sugar to reach jam stage (240C).
- Put the yolks into a mixer and start whisking. As they become fluffy add in the warm sugar syrup and whisk till cold.
- In another bowl, whisk up the cream to a thick consistency (but not stiff peaks). Pour in 2/3 of the blackcurrant sauce and gently fold through. Add in the cold egg mix and fold this through. Finally, drizzle in the liquorice syrup and fold through. Pour into moulds and freeze for 12 hrs.
- To serve, dip the moulds in warm water and shake the parfaits out on to a plate. Serve with the remaining blackcurrant sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 778g | |
| Calories 1243 | |
| Calories from Fat 722 | 58% |
| Total Fat 82.15g | 103% |
| Saturated Fat 49.34g | 197% |
| Trans Fat 0.0g | |
| Cholesterol 268mg | 89% |
| Sodium 554mg | 23% |
| Potassium 641mg | 18% |
| Total Carbs 110.83g | 30% |
| Dietary Fiber 1.7g | 6% |
| Sugars 37.52g | 25% |
| Protein 19.88g | 32% |
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