Summary

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

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Instructions

1. 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.
2. 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.
3. 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.