Elderflower parfaiticecream

This recipe is simple to make and tastes great. Parfaiticecreams are quite firm and are best frozen in ramekins.

Beat egg yolks and elderflower syrup until frothy.
Whip the cream stiff and fold the egg mixture in.
Freeze in ramekins.

Great served with fresh strawberries.
4 pasteurized egg yolks
1 dl elderflower syrup
5 dl double cream

The recipe is from:
Sidinge Gårdbutik
Sidingevej 39
4560 Vig
[email protected]

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