Name: Poppyseed Parfait with Plum Sauce
Yield: Serves 4
Ingredients: 1 tablespoon honey; juice of ½ lemon; 8 fl oz (250 ml) milk; 14 fl oz (400 ml) double cream; 8 oz (225 g) granulated sugar; 1 vanilla pod; 4 oz (100 g) poppy seeds; 4 egg yolks; 1 lb (450 g) red plums; 4 oz (100 g) caster sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

You don’t need an ice-cream machine for this frozen dessert. The plums are stewed and then blended as sauce. I don’t normally like to change a fruit’s texture in a liquidiser, but stewed plums have a defeated look which is no loss.

Ingredients

Parfait

4 egg yolks
4 oz (100 g) caster sugar

Method

The parfait

Make a sabayon with the egg yolks, sugar and honey. This entails whisking the ingredients together over a very low heat until the mixture cooks, first fluffing up and then thickening, without scrambling the egg.
Bring the milk and vanilla pod to the boil, then strain. Whisk the hot flavoured milk into the sabayon, then leave to cool.