Marzipan Poppy Seed Parfait

For the marzipan poppy seed parfait, bring the milk to the boil with half the vanilla pod. Cut the vanilla pod lengthwise, scrape out the vanilla pulp and add to the milk (you can put the empty pod in a can with sugar – after a week of vanilla sugar). Boil half of the vanilla milk with the poppy seeds one more time. Mix sugar and egg yolks and pour in.

In the other half of the vanilla milk let the marzipan and the honey dissolve. Mix the marzipan and poppy seed mixture, cool and then fold in the whipped cream.

Grease small glass bowls with butter, pour in the mixture and place in the freezer for four hours. Arrange the marzipan and poppy seed parfait and serve.

Preparation Tip:

Serve the marzipan poppy seed parfait, for example, on a large plate with vanilla sauce and pureed raspberries, mango or possibly strawberries.

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