Yield: 1 servings
|6 \N||0 g poppy seeds|
|375 millilitres||Double cream|
|4 \N||Egg yolks|
|100 grams||Caster sugar|
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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