Parfait: Beat the eggs, sugar and syrup in a warm water bath until thick and creamy. Next, whip the creamy amount cooled. Gradually fold in the whipped cream and fill the parfait mixture into any molds. freeze everything together for at least three to four hours.
Pour the parfait into plates and pour rosehip syrup over it.
To make the syrup: rinse the rosehips, remove the stalks and flowers, cut the fruit in half and remove the seeds. Bring the rose hips to a boil with the finely chopped lemon in water and steep for 40 to 45 min over medium heat. Drain the juice through a linen cloth for one night, put it in a large saucepan together with the sugar, bring to a boil briefly and fill into small bottles while boiling hot, seal on the spot. Stored in a cool place, the syrup will keep for half a year.
Related Recipes:
Chocolate Parfait with Strawberry SauceFor the chocolate parfait, first brush a terrine mold with oil and line with plastic wrap. Chop the chocolate...
Poor Knight with Beer Ice Cream and PearsFor the ice cream, beat the egg yolks and sugar with the whisks of a mixer until creamy. Whip the cream and...
Orange Cream in Sponge Cake CoatingSponge: Mix all the ingredients for the cocoa mixture and spread a rectangle of about 25 x 30 cm on a baking...
Poppy Seed Chocolate Slice1 Preheat baking oven to 160 °C. Cover a baking tray (with a high edge) with baking paper.2 For the poppy...
Chestnut Baileys CakeFor the chestnut baileys cake, first line two baking sheets with baking paper and draw a circle on each with a...
Cassis Pears with Ginger SabayonBoil red wine, cassis syrup, sugar, ginger and water together. Place pears in syrup, cover and cook until...
Chocolate Mousse with Orange SauceCoarsely chop the cooking chocolate. Melt in a water bath at low temperature. Separate the eggs. Whip the egg...
Orange Punch CakeLine the bottom of a cake springform pan (26 cm ø) with parchment paper. Finely grate chocolate and mix with...
Souffle Glace Grand MarnierFreeze normally – not suitable for the ice cream maker Prepare 8 long strips, approx. 10 cm wide, from...
Strawberry Raffaello BombFor the strawberry raffaello bomb, first prepare the batter. For the dough, beat the whole eggs with sugar and...