Poppy Parfait with Rum Berries

Boil poppy seeds with red wine and let it reduce until it becomes a dry mass, let it cool down.

Beat egg yolks with sugar, vanilla sugar and a pinch of salt over steam until warm, then beat until cold.

Beat egg whites also over steam until warm, stir in sugar and then beat until cold.

Stir the poppy seed mixture into the egg yolk mixture, mottle the egg whites and fold in the whipped cream.

Pour the mixture into a mold lined with plastic wrap and place in the freezer, preferably overnight.

For the garnish, wash and drain the berries. Put berries in a bowl, sprinkle with plenty of powdered sugar, drizzle with rum and mix. Leave to stand for 1 – 2 hours.

Remove the parfait mold from the freezer, dip briefly in hot water, turn out the parfait and arrange on the rum berries.

Preparation Tip:

The poppy seed parfait can be decorated with a baked choux pastry stick.

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