Liquorice mousse with lime jelly and lemon and mint sauce

Recipe ingredients:

Liquorice mousse
4 egg yolks (80 g)
4 whole eggs
40 g of anise liqueur
190 g of caster sugar
300 g of paste of liquorice
3 sheets of gelatin
720 g of fresh cream

Lime jelly
100 g of lime juice
160 g of sugar syrup
160 g of water
6 g of gelatin

Sugar Syrup
935 g of caster sugar
292 g of glucose
442 g of water

Lemon and mint sause
250 g of glucose
100 g of sugar"

Preparation:

Liquorice mousse:
Join together the eggs, sugar, liquor and liquorice paste
Cooking the whole in a water bath until at about 80 ° C
Remove from heat and add the gelatine, previously soaked in cold water
Mix everything together and put inthe freezer
When the mixture begins to thicken, add the cream previously whipped
When the mousse is well blended, fill the molds previously lined with transparency and put in the freezer
When ready remove the molds and keep the mousse in freezer

Lime jelly:
Grate the lime zest and add it to juice, water and syrup.
Blend all the ingredients and filter. Melt the gelatine with a little juice. Add it to the remaining juice and mix well. Give the desired shape and put in the fridge for about two hours

Sugar syrup:
Combine all ingredients and bring to 80 ° C. Put in freezer and let cool until the syrup reaches 20 °

Presentation:

Fit the dessert completing the circles of lime jelly, lemon sauce and finally the licorice waffle.