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