| Iced Poppy Parfait
6 0 g poppy seeds
125 milliliters Milk
375 milliliters Double cream
4 Egg yolks
2 Eggs
100 grams Caster sugar
Ice |
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Instructions:
Simmer the poppy seeds in the milk until reduced. Combine the egg yolks, whole eggs and sugar over boiling water, whisking until the mixture is a meringue-like texture. Add the poppy seeds. Remove from the heat and sit in a pan of ice. Whisk the double cream and add it gently to the cooking egg mix. Pour into a terrine or mould and freeze for at least 6 hours.
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