| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 6 |
|
0 g poppy seeds |
| 125 |
ml |
Milk |
| 375 |
ml |
Double cream |
| 4 |
|
Egg yolks |
| 2 |
|
Eggs |
| 100 |
g |
Caster sugar |
|
|
Ice |
INSTRUCTIONS
Simmer the poppy seeds in the milk until reduced.
Combine the egg yolks, whole eggs and sugar over boiling water, whisking
until the mixture is a meringue-like texture. Add the poppy seeds.
Remove from the heat and sit in a pan of ice.
Whisk the double cream and add it gently to the cooking egg mix.
Pour into a terrine or mould and freeze for at least 6 hours.
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