Rose parfait (ice cream)

Ingredients for 8-9 people


  • 250 grams of sugar syrup (see recipe below Sugar syrup *)
  • 1 tablespoon Van Wees Rose Without Thorns Esprit (or 4 tablespoons Van Wees Rose Without Thorns liqueur)
  • 3 dl. whipped cream
  • 9 egg yolks (total approx. 180 grams)


  • 9 marzipan florets
  • ¬†Rose Without Thorns esprit spray
  • whipped cream.


Separate the yolks from the egg whites and heat them with the cold sugar syrup, stirring gently in a double boiler until they bind. Then beat the mass with a hand blender until frothy (temperature should remain below 65C). Then cool the mixture in a cold water bath and keep beating. Add the Rose Without Thorns esprit and then the whipped cream. Pour into molds and freeze.

* For 1 kilo of sugar syrup of approximately 26 degrees Beaumé: boil 470 grams of sugar, 530 ml. water and a few drops of lemon juice to syrup.


Garnish with a dash of whipped cream and a marzipan rose. Spray once at the table with our Rose Without Thorns esprit spray. Serve with a glass of Rose Without Thorns liqueur.