For the lime syrup, bring the sugar and water to the boil, stirring to ensure the sugar is dissolved. Remove from heat and add the lime juice and the rind to taste. Stir well and refrigerate.

For the licorice parfait, in a small saucepan combine the cream and licorice and heat gently, without boiling, until the licorice is very soft. Blend the mixture in a food processor until well combined and 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 and pernod until the mixture turns pale and fluffy. Remove from heat and 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 a log-shaped tin and freeze.

To serve, 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.