Summary

Ingredients

• 250 ml whipped cream
• 2 egg (s)
• 50 g poppy seeds, round
• 75 grams sugar
• 1 pinch (s) salt
• 1 pinch (s) cinnamon
• 0.5 teaspoon ½ rum

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Instructions

1. Beat eggs with sugar, salt and cinnamon until frothy. Whip the cream until stiff. Mix the custard, poppy seeds and rum with the cream well.
2. Line a small loaf pan with foil, allowing the foil to protrude sufficiently over the edge.
3. Pour the mixture into the mold, cover with the foil and let it set in the freezer for 3-4 hours.
4. Turn the parfait out of the mold, remove the foil, cut into slices and serve on pre-chilled plates.
5. Serve with pickled fruits as desired.