Vanilla Poppy Seed Parfait with Peaches

Bring sugar to a boil with 100 ml water. Roast poppy seeds in a frying pan without fat for 1 minute, cool and grind finely in a hand mixer.

Score vanilla bean lengthwise, scrape out pith.

Stir egg yolks in a whisking kettle with sugar syrup. Beat in a hot water bath with a whisk in 5-7 min until creamy.

Cold-beat the mixture in a cold water bath. Season with vanilla pulp, rum, poppy seeds and vanilla syrup. Whip the cream until stiff and fold in.

Divide the parfait mixture evenly into 6 ramekins (150 ml each) and freeze for at least 5 hours with the lid closed.

3. Melt 20 g brown sugar. Deglaze with orange juice and white wine. Add vanilla bean and boil to 150 ml. Bind with cornstarch dissolved in a little cold water, season with lime juice. Cool, cut mint leaves into small pieces and add.

Cut peaches crosswise, blanch for 30 seconds, rinse, drain, skin, halve and remove seeds.

Peel ginger, dice very finely. Halve chili pepper lengthwise, remove seeds, dice finely. Spread a thin layer of butter on the cut side of the peaches. Spread ginger, chili and sugar evenly on top and press well until smooth. Cover and let cool for half an hour. Heat frying pan, roast peaches cut side down over medium heat for 4-5 min until sugar is slightly caramelized.

Briefly dip parfait molds in hot water

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