Iced poppy parfait
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 0 g poppy seeds | |
| 125 | millilitres | Milk |
| 375 | millilitres | Double cream |
| 4 | Egg yolks | |
| 2 | Eggs | |
| 100 | grams | Caster sugar |
| Ice | ||
Directions
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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