Rosehip Parfait

Rating: 3.6 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)




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.

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