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.
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