Poppy Seed Parfait
A frozen poppy seed bavarois (parfait) with a rich, layered texture.
Ingredients
milk (first portion, for cooking the poppy seeds)
8 oz
poppy seeds
3.25 oz
milk (second portion, for making the anglaise)
4 oz
egg yolks
2.67 oz (about 4)
sugar
3.75 oz
vanilla extract
1/4 tsp
amaretto liqueur
1.25 oz
heavy cream
13 oz
Instructions
1
Step 1
Heat the first portion of milk with the poppy seeds over low heat for 10 minutes. Skim off any foam and let cool.
2
Step 2
Make the anglaise: heat the remaining milk. Whisk the egg yolks and sugar until pale. Temper the yolk mixture with half of the hot milk, then return it to the pan with the remaining milk. Cook over low heat, stirring constantly, until just thick enough to coat the back of a spoon. Stir in the vanilla extract, amaretto, and the poppy seed–milk mixture from Step 1. Chill over an ice bath.
3
Step 3
Whip the heavy cream to stiff peaks (it must be firm enough to keep the poppy seeds from sinking, but take care not to over-whip). Fold the whipped cream into the cooled poppy seed mixture.
4
Step 4
Pour into molds and freeze.
