Strawberry Rose Parfait Domes with Butter Biscuit

Containing the beautiful flavours of strawberry and Rosewater, this pretty parfait sits beautifully on a buttery biscuit base coated in our ready-to-use Glamour Mirror Glaze that has been tinted Rose Pink.

Recipe by Queen Professional Brand Ambassador & Pastry Chef Angelica Iuliano

Prep

1 hour 5 minutes, plus freezing

Cook

10-12 minutes

Portions

12

Download Recipe

Rosewater Strawberry Parfait

(Prep: 20 min Freeze: 24 hours)
90g white chocolate
540mL cream
7 egg yolks
100g caster sugar
1 tsp Queen Pro Natural Rosewater Flavour
70g strawberry puree

Butter Biscuit Bases

(Prep: 30 min Chill: 30 minutes Cook: 10-12 min)
185g butter, soft
220g caster sugar
1 tsp Queen Pro Organic Vanilla Extract
1 egg
1 egg yolk
375g plain flour

Assembly

(Prep: 15 min Freeze: 2 hours)
Queen Pro Glamour Mirror Glaze
Queen Pro Rose Pink Food Colour
white choc discs, to garnish
white choc twirls, to garnish
raspberries, halved to garnish
crushed pistachios, to garnish
edible flowers, to garnish

  1. For the parfait; melt chocolate and set aside. Place cream into a mixing bowl and whisk to medium peak, set aside in the fridge.
  2. Place egg yolks and sugar into a bowl and place on top of a pot of boiling water. Whisk constantly by hand until it reached 83°C. If you don’t have a thermometer, whisk until thick and light in colour.
  3. Fold in melted white chocolate, rosewater flavour and strawberry puree. Cool mixture to 25°C or cold to touch then fold together with the whipped cream. Fold together with whipped cream. Pour into 80g dome shaped moulds. Place in freezer for 24 hours.
  4. For the biscuit bases; place the butter, sugar and vanilla into a mixer with the paddle attachment and beat until smooth. Add egg and yolk to butter mixture, then add flour and mix until just combined. Place dough onto a lightly dusted bench and knead slightly to form a ball. Wrap dough and place in fridge for 30 minutes.
  5. Preheat oven to 180°C. Roll out dough onto a lightly floured bench or between two pieces of baking paper to 5mm thick. Cut rounds to match the size of the parfait and place onto lined baking trays. Bake for 10-12 minutes or until golden. Allow biscuits to rest for 1 minute on tray then move to a cooling rack to cool completely.
  6. To assemble, demould parfait from the freezer and place onto a wire rack on top of a plastic wrapped tray.
  7. For the glaze; shake jar of Glamour Mirror Glaze for 8-10 seconds and pour into a bowl. Stir through pink food colour to desired hue. Pour into a piping bag, then pipe glaze evenly over domes. Tap the rack a few times to allow for excess run off of glaze. Place tray into the freezer for 2 hours.
  8. Sprinkle plate with crushed pistachios and edible flowers. Place biscuit base on top, then place glazed dome on top of biscuit. Garnish with white choc discs, white choc twirls, raspberries. Serve frozen.

Products used in this recipe

Glamour Mirror Glaze 1 kg

1-96-000581

Natural Organic Vanilla Extract 500 mL

1-96-000240

Rose Pink Food Colour 500 mL

1-96-000217

Natural Rosewater Flavour 500 mL

1-96-000226

Other MIrror Glaze recipe ideas

Brandy Spiced Christmas Mousse with Cranberry Cookie

Mirror Glazed Choc-Mint Mousse on Biscuit Base

Strawberry Cheesecake Bars

Mango & Coconut Cheesecake Entremet