Poppy Seed Parfait with Marzipan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g poppy seeds
- 50 g marzipan
- 1 egg (s)
- 4 egg yolks
- 150 g honey (blossom honey)
- 500 g cream
- 1 vanilla pod (s), the pulp it
- Oil for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C. Roast the poppy seeds on a baking sheet in the hot oven until it begins to smell. Let cool and grind.
- Now stir the marzipan and the egg until smooth. Place in a bowl with the egg yolks, blossom honey and vanilla pulp. Beat in a water bath to form a light yellow foam (sabayon), which must have a maximum temperature of 80 ° C. Take the bowl out of the water bath and keep beating until the sabayon is cold again. Whip the cream until semi-firm and fold it into the sabayon with the poppy seeds.
- Lightly oil a box or terrine dish (1.2 l capacity) and line it with cling film. Pour in the parfait mass and leave to freeze in the freezer for at least 5 hours until you are ready to eat it.
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