Rosette

Crush the frozen raspberries, chop the lychees and mix together with the rose water.

Let drain.

Whip the Debic parfait and use the recuperated syrup to aromatize the Parfait.

Smear out the whipped parfait in heart moulds.

Keep 20% to close the moulds.

Divide the frozen raspberries and the well-drained lychees in the parfait, followed with the meringue chunks.

Close the moulds with the rest of the whipped parfait.

Freeze.