Poppy Seed Parfait with Orange Sauce

Summary

Prep Time	35 mins
Total Time	8 hrs 35 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

For the parfait:

For the sauce:

200 ml orange juice, freshly squeezed
2 teaspoons cornstarch
2 tablespoon sugar
3 tablespoon orange liqueur

For decoration:

25 g dark chocolate
Fruits, ad libitum

Instructions

For the parfait:
Briefly boil the water with the sugar in a small saucepan. The sugar should completely dissolve in the process. Remove from heat and let cool until lukewarm.
Beat the egg yolks in a small bowl with the hand mixer on the highest setting for a few minutes until frothy.
Whip the cream until half stiff and set aside. Line small molds or cups with aluminum foil and have them ready.
Add the cooled sugar syrup to the egg yolk while stirring. Pour the mixture back into the pot and whisk creamy over a simmering water bath for 4 - 5 minutes with a whisk. The water shouldn`t touch the small pot. Then place the pot in a cold water bath, possibly with ice cubes, and beat the mixture until cold. Meanwhile add the poppy seeds and cinnamon.
Carefully fold the cream into the egg yolk mixture and pour into the molds.
Put the parfait in the freezer for at least 6 hours, but better overnight.
Put the plates in the freezer for a moment before serving.
For the sauce:
Squeeze the oranges and mix the cornstarch with a little orange juice.
Bring the remaining orange juice to the boil in a small saucepan with the other ingredients and simmer briefly. Finally add the cornstarch and let it thicken.
For the decoration:
Prepare a piece of baking paper.
Melt the dark chocolate and let it cool down a little. Put the chocolate in a freezer bag and cut off a small corner. Use the piping bag to draw small grids on the baking paper and place the chocolate grids in the refrigerator.
Cut the fruit into small pieces and serve the parfait together with the chocolate grids and the sauce on the pre-chilled plates.

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