Poppy Parfait with Hot Gooseberries

For the poppy seed parfait with hot gooseberries, toast the poppy seeds leisurely in a pan, stirring, until fragrant. Allow to cool.

Whisk the egg yolks and honey until fluffy and mix with the poppy seeds. Whip the cream until stiff and stir it in precisely. Whip the egg whites with the sugar until stiff and fold into the mixture. Fill into small ramekins and freeze for about 3-4 hours.

Boil the gooseberries in the white wine for five to seven minutes. Add sugar to taste.

In the meantime, remove the parfait molds from the freezer, dip them briefly in hot water and invert them onto a dessert tray. Spread the gooseberry compote evenly over the overturned poppy seed parfait. Serve the poppy seed parfait with gooseberry compote hot.

Preparation Tip:

The poppy seed parfait with gooseberry compote also goes well with raspberries.

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