Iced poppy parfait

Yield: 1 servings

Measure Ingredient
6 \N 0 g poppy seeds
125 millilitres Milk
375 millilitres Double cream
4 \N Egg yolks
2 \N Eggs
100 grams Caster sugar
\N \N Ice

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.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Similar recipes