This frozen dessert makes a beautiful, refined finale to a meal but is just as suitable for serving in generous scoops for a sweet, cooling snack. It’s quick and easy to make in advance and will happily sit in the freezer until you’re ready to serve it up as a summer showstopper. Parfait Base - 100g Routin 1883 Lavender Syrup 50g Icing Sugar 3 Free Range Egg Yolks 300ml Double Cream (whipped to soft peaks) Seeds of One Vanilla Pod Lavender Blueberry puree – 200g Fresh Blueberries Juice of Half a Lemon 50g Icing Sugar 250g Routin 1883 Lavender Syrup
First whip the cream to soft peaks and set to one side. Now in a separate bowl beat the egg yolks with the vanilla seeds, then whisk in the lavender syrup and icing sugar until you have a smooth, sweet mixture. Then simply fold your whipped cream into the egg mixture and your parfait base is done. Next, make the simple lavender and blueberry puree by blending together the fresh blueberries, lemon juice, icing sugar and lavender syrup. Finally, fold your puree into the parfait mixture. You can now freeze your parfait, either overnight in a tub from which you can later take scoops, or in individual glasses that will be ready to serve from the freezer. Recipe by Eddie Shepherd using Routin Lavender Syrup, available from Cream Supplies.