Poppy seed parfait with orange sauce

Ingredients for 6 servings:

• 90 ml water
• 75 g sugar
• 3 egg yolks
• 250 ml cream
• 2 tbsp poppy seeds
• 1 pinch of cinnamon
• 200 ml orange juice, freshly squeezed
• 2 tsp cornstarch
• 2 tbsp sugar
• 3 tbsp orange liqueur
• 25 g dark chocolate
• Fruits, as desired

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

For the parfait: Bring the water and sugar to a boil in a small saucepan. The sugar should dissolve completely. Remove from the heat and let cool until lukewarm. In a small bowl, beat the egg yolks with a hand mixer on high for a few minutes until frothy. Whisk the cream to semi-stiff peaks and set aside. Line small ramekins or cups with aluminum foil and set aside. Add the cooled sugar syrup to the egg yolks, stirring continuously. Pour the mixture back into the saucepan and whisk over a simmering water bath for 4-5 minutes until creamy. The water should not touch the small saucepan. Then place the saucepan in a cold water bath, possibly with ice cubes, and whisk the mixture until cold. Meanwhile, add the poppy seeds and cinnamon. Carefully fold the cream into the egg yolk mixture and pour into the ramekins. Place the parfait in the freezer for at least 6 hours, but preferably overnight. Briefly place the plates in the freezer before serving. For the sauce: Squeeze the oranges and mix the cornstarch with a little orange juice. Bring the remaining orange juice to a boil in a small saucepan with the remaining ingredients and simmer briefly. Finally, add the cornstarch and let it thicken. For the decoration: Prepare a piece of baking paper. Melt the dark chocolate and let it cool slightly. Pour the chocolate into a freezer bag and cut off a small corner. Use a piping bag to paint small lattices on the baking paper and place the chocolate lattices in the refrigerator. Chop the fruit and serve the parfait with the chocolate lattices and the sauce on chilled plates.