Espresso Parfait on Rosehip Crêpe

Rating: 4.33 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For The Parfait:

For The Crêpes:


Preparation (about 15 min):

Whip yolks with sugar and Baileys over a water bath, take down and cool, fold in espresso powder. Whip the cream and fold into the egg mixture, pour into ramekins and freeze in the freezer for five to six hours, preferably overnight.

Preparation (about 20 min):

Mix egg, milk, flour and rosehip pulp to make a crêpe batter and finish baking small crêpes in coated frying pan; when cool, cut into star shape using template. Whip the cream and sweeten with honey. Rinse figs, cut into wedges. Peel and fillet oranges.


Place star crêpes on plates, turn out parfait and place on top of crêpes. Pipe a cap with the honey cream (using a piping bag with a nozzle) or spoon it on top. Dust with cocoa. Arrange fruit fillets decoratively all around and sprinkle with chocolate flakes. Decorate with mint leaves.

Tip: Instead of clarified butter, you can also use butter in most cases.

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