Iced Drambuie Parfait

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
The Old Monastery,

Chef/proprietor Douglas Craig


  • 7 oz. (200 g.) granulated sugar
  • 5 fl.oz. (150 ml.) water
  • 4 eggs, separated
  • 4 tablespoons Drambuie
  • 2 oz. (50 g.) icing sugar
  • ½ pint (275 ml.) double cream


Place 8 large wine glasses or sundae dishes into the freezer.

Dissolve the granulated sugar in the water and boil rapidly until the mixture is just turning golden—about 5 minutes. Remove from heat.

Beat the egg yolks and add the syrup, beating all the time. Continue to beat until the mixture cools and is light and fluffy—about 7 minutes. Beat in the Drambuie slowly. Chill thoroughly.

Whisk 2 of the egg whites until stiff. Whisk in the icing sugar and beat until stiff again.

Lightly whip the cream and fold into the Drambuie mixture, followed by the meringue mixture. Pile into glasses, cover and freeze. (It may be necessary to beat the Drambuie before folding in the cream and meringue.) Serve direct from the freezer and accompany with homemade shortbread or brandy snaps.