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Rose syrup parfait served
Elegant frozen parfait flavoured with aromatic rose syrup

Rose syrup parfait

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The word parfait comes from the French for 'perfect', and unlike ice cream, it achieves its smooth texture not by churning but through high fat content and the creaminess of egg yolks after freezing. Rose syrup brings elegant, floral notes to this rich, creamy base, evoking the atmosphere of a 19th-century aristocratic dinner.
🕒 Prep Time 4 hrs 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Whisk: for incorporating air.
  • Digital thermometer (optional): to check cream temperature.

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Pour the milk and cream into a saucepan and heat until 'scalding' (steaming but not boiling).

Tip: The fat globules in rich cream will help prevent ice crystals from growing too large during freezing.
2 ✓

Whisk the egg yolks with the sugar and vanilla until pale. Slowly, while whisking constantly, pour in the hot creamy milk (tempering).

Tip: If you pour hot milk onto eggs suddenly, the heat shock would cause the eggs to scramble.
3 ✓

Pour the whole mixture back into the saucepan and thicken over low heat, stirring constantly, until it coats the back of a spoon (approx. 80-82°C). Do not boil!

Tip: This is the 'crème anglaise' technique. Egg proteins form a network that thickens the liquid, giving a creamy texture.
4 ✓

Remove from heat, stir in the rose syrup, then strain through a fine sieve to be perfectly smooth.

Tip: Straining removes any small bits of coagulated egg.
5 ✓

Cool to room temperature, then place in the freezer. Stir with a fork or whisk every half hour about 4 times, then leave to set completely (min. 4 hours).

Tip: Stirring breaks up growing ice crystals, so the result is silky rather than splintery.

Recipe FAQ

The cream turned into scrambled eggs.
You overheated the egg base. If it goes above 80-85°C, egg proteins coagulate. Use a water bath!

Ingredients

  • 200 ml Double cream (min. 30%)
  • 200 ml Milk
  • 50 g Sugar
  • 3 whole Egg yolks
  • 2 tbsp Rose syrup
  • 1 pack Vanilla sugar (or tsp extract)