Poppy Seed Parfait

1. 1 Powdered sugar 20 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Heavy cream 33%pack 250 ml ≈ $2.20 65 ml
4. 4 Gelatin 3 g
5. 5 Lemon≈ $4.70 per kg 11 g
6. 6 Poppy seeds 5 g
7. 7 Sugar 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bloom 1 tablespoon gelatin in 20 ml cold water, add 1 tablespoon lemon⁵ juice, and let sit for 10 minutes.

2. Mix powdered sugar with 20 ml water, heat to 117 °F (47 °C) for about 4–5 minutes until the syrup thickens.

3. Whisk an egg with sugar until pale and fluffy.

4. With the mixer running, slowly pour in the hot syrup and whip for 5 minutes until cooled and thick.

5. Gently melt the bloomed gelatin over low heat (do not boil), then fold into the egg mixture.

6. Whip chilled heavy³ cream to stiff peaks, fold in 1 tablespoon poppy seeds, and gently mix into the egg custard.

7. Transfer to a mold, cover with plastic wrap, and freeze for 4 hours until firm.

In short

• In the planner this dish is cooked for two days: reheat on day two.