Iced Poppy Parfait

Iced Poppy Parfait
 
 6 0 g poppy seeds
 125 milliliters Milk
 375 milliliters Double cream
 4 Egg yolks
 2 Eggs
 100 grams 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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