Poppyseed Parfait with Plum Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

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.



  • 4 egg yolks
  • 4 oz (100 g) caster sugar
  • 1 tablespoon honey
  • 8 fl oz (250 ml) milk
  • 1 vanilla pod
  • 14 fl oz (400 ml) double cream
  • 4 oz (100 g) poppy seeds

Plum sauce

  • 1 lb (450 g) red plums
  • 8 oz (225 g) granulated sugar
  • juice of ½ lemon


The parfait

  1. 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.
  2. Bring the milk and vanilla pod to the boil, then strain. Whisk the hot flavoured milk into the sabayon, then leave to cool.
  3. Whip the cream and then fold it, with the poppyseeds, into the sabayon and milk mixture.
  4. Spoon this into a dish – an oblong Pyrex dish is probably ideal. Freeze at least until frozen.

The plum sauce

  • Easy. Put the plums, sugar, lemon juice and 10 fl oz (300 ml) water into a saucepan. Bring to the boil, cover and simmer for 10 minutes. Pick out any stones and liquidise in a blender. Leave to cool.

To Complete

  • Turn the parfait out of the dish. To do this dip the dish base in warm water for a few seconds, then invert. Serve in slices, with a spoonful of plum sauce to the side.