John Myers
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Poppy Seed Parfait with Praline Sauce
The perfect poppy seed parfait with praline sauce recipe with a picture and simple step-by-step instructions.
Parfait
- 5 piece Egg yolk
- 100 g Sugar
- 1 pinch Salt
- 5 Centiliters Amaretto
- 375 Milliliters Cream
- 60 g Ground poppy seeds
Chocolate sauce
- 250 Milliliters Milk
- 100 g Nougat
- 100 g Chocolate 80% cocoa
- 8 Centiliters Rum
- 1 tablespoon Sugar
- Fruit
Parfait
- Beat the egg yolks, sugar, salt and amaretto in a mixing bowl in a hot water bath until creamy. Take out and beat cold in a cold water bath. Whip the cream until stiff and fold into the cream with the poppy seeds. Put the cream in a flat form and freeze for 3-4 hours.
Chocolate sauce
- Heat the milk. Chop the nougat and the block chocolate and let them melt in the milk. Stir in the rum and sweeten the sauce with sugar to taste. Take the sauce off the stove and let it cool down. Then stir with a whisk.
Serve
- Put the sauce on a plate and spread the poppy seed parfait on top in strips. Garnish with fruit.
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