Poppy parfait with spiced pears

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Bring 80 g sugar and 50 ml water to the boil and boil down for 5 minutes until syrupy, allow to cool. Bring milk to the boil, add poppy seeds and allow to swell. Whisk the egg yolks and sugar syrup with the whisk of the hand mixer until the mixture has a creamy consistency. Whip cream until half stiff. Beat the egg whites until stiff, adding 30 g sugar. Fold cream, beaten egg whites, poppy seed mixture and rum into the egg yolk cream.

2. 2

   Line the saddle of venison dish (1.2 litre capacity) with foil. Fill the parfait mass into the form, smooth it down, cover with foil and place in the freezer for at least 4 hours. Wash the orange and rub dry. Using a zest ripper, tear 12 strips from the peel, rub the rest of the peel with a grater. Put the pears in a sieve, collecting the juice. Dissolve 50 g sugar in a pot and caramelise until light brown. Deglaze with pear juice. Add the cinnamon stick, star anise, orange peel and cloves. Stir starch in 2 tablespoons of cold water until smooth. Bring the marinade to the boil and add the starch while stirring. Bring to the boil again. Put pears into the marinade and let them cool down.

3. 3

   Add the cinnamon stick, star anise, orange peel and cloves. Stir starch in 2 tablespoons of cold water until smooth. Bring the marinade to the boil and add the starch while stirring. Bring to the boil again. Put pears into the marinade and let them cool down. Turn out the finished parfait from the tin and cut into slices. Drain the pears and arrange on plates with the parfait. Decorate with orange zest and possibly caramel

4. 4

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
320 kcal

CARBS
26 g

FATS
20 g

PROTEINS
6 g