This vibrant dessert is one of Dore restaurant Peppercorn’s favourite desserts and features in the Sheffield Cookbook: Second Helpings.
“We first developed the recipe when a regular customer brought in a huge basket of blackcurrants from his garden!
“You will need a sugar thermometer to get the temperature of the sugar syrup just right.”
Preparation time for the blackcurrant and liquorice parfait is 30 minutes, plus 12 hours freezing.
Cooking time: 5-15 minutes. These ingredients serve 6-8 people.
The Sheffield Cookbook: Second Helpings, can be purchased from Amazon, Waterstone’s and all of the venues which are featured in the book.
for the whole dish
8 egg yolks
300ml double cream
150ml blackcurrant coulis
100g liquorice compound
Put the yolks into a stand mixer and whisk.
Put the sugar and water in a pan and bring to the boil.
Continue to cook until it reaches 120°c on a sugar thermometer.
Pour the hot syrup onto the yolks with the whisk running and whisk until it creates a sabayon, which has the texture of lightly whipped cream.
Leave to cool.
In a separate bowl, whisk the double cream and divide it between two large bowls. Add the blackcurrant coulis to one and the liquorice compound to the other.
Mix both thoroughly. When the sabayon is cool, divide it in half and put it into the two bowls.
Lightly fold both mixtures, trying to keep as much air in as possible.
Place into two separate containers and freeze until hard.
This can now be scooped like an ice cream, or sliced like a terrine.
Serve and enjoy!