Bring the sugar and water to the boil, stirring to ensure the sugar is dissolved.

Remove from heat & add the lime juice and the rind to taste.

Stir well & refrigerate.

In a small saucepan combine the cream & licorice & heat gently, without boiling, until the licorice is very soft.

Blend the mixture in a food processor until well combined & pour through a fine sieve to strain out the tiny pieces of licorice.

Set aside to cool.

In a stainless steel bowl over a large saucepan of gently simmering water, make a sabayon by whisking together the eggs, yolk, glucose, sugar & pernod until the mixture turns pale & fluffy.

Remove from heat & continue whisking until it cools a little.

Fold half of the sabayon into the licorice mixture.

Once combined, fold in the remaining sabayon until well combined.

Pour into individual moulds, or 1 log shaped tin, & freeze.

Lower the moulds into hot water for a few seconds before turning out the parfait.

You can either pour over the lime syrup, or serve it on the table in a jug.

Garnish with lime segments.