A very popular pudding
for 6 moulds of about 150ml
preparation time: 20 minutes
can be frozen
for the poppy seed parfait
| 50 | g | poppy seeds | |
| ½ | vanilla pod | slit in half | |
| 100 | ml | milk | remove the vanilla pod, scrape out all the black seeds and place back in the pan |
| bring these ingredients to the boil and gently simmer for 10 minutes until all the milk has been absorbed | |||
| 1 | tblsp | honey | add, dissolve in mixture, remove the pan from the heat and allow to cool a bit |
| 2 | egg yolks | place in a separate bowl | |
| 50 | g | sugar | add to egg yolks and beat until the mixture has a light colour, add the poppy seed pulp |
| 100 | ml | whipping cream | whip until firm |
| 2 | egg whites | whisk until it forms soft peaks | |
| 2 | tblsp | sugar | add and whip a little bit longer |
| with a wooden spoon, gently fold first one half into the poppy seed mixture, then the other half |
for the orange salad
| 2 | oranges | briefly place into hot water, peel and filet (with a sharp knife cut the soft flesh from between the tough segment walls) | |
| 1 | orange | juice and grated zest | |
| 1 | tblsp | sugar, as required | |
| 2 | tblsp | Grand Marnier or Cointreau | mix all the ingredients together, cover and leave to marinade in the fridge for at least an hour |
| a few dates | cut to fine strips and use to garnish, or use a handful of ready chopped dates |
to serve
Briefly dip the moulds into hot water, loosen all round and immediately flip on to a plate, add the orange salad and garnish with date strips. Serve immediately.
