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1
First, prepare the parfait.
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2
Roast the poppy seeds in a hot pan for 5 minutes, constantly stirring so they do not burn. Set aside in a bowl.
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3
Put 4 egg yolks in the bowl of a food processor. Beat for 5 minutes to change their texture so that they become paler and they double in volume.
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4
In a saucepan, pour 70 grams of granulated sugar and 70 grams of water. Boil for 3 minutes to obtain a syrup.
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5
Drizzle the syrup on the yolks, whisk on for 2 minutes, and then quickly cool the preparation by placing it in a bowl filled with ice.
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6
Add the liqueur and the roasted poppy seeds. Mix.
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7
Whip the heavy cream, and gently add it in the previous preparation.
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8
Pour the cream in a silicone cake mold or a pan lined up with plastic film (21 X 33 centimeters), or otherwise in individual molds.
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9
Store in the freezer for at least 5 hours.
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10
Then, prepare the candied kumquats and the thyme syrup.
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11
In a large saucepan, heat a large volume of hot water. Dip the washed kumquats for 2 minutes, drain, change the water, and repeat the operation a second time to remove the bitterness of the fruit.
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12
In another large saucepan, add 850 grams of water and 400 grams of sugar. Bring to a boil to make a syrup. Add thyme to flavor the syrup. Dip the kumquats for 10 minutes over low heat.
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13
Remove the pan from the heat and keep the fruits in the syrup.
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14
Finally, prepare the French butter cookies.
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15
Beat 2 egg yolks with 120 grams of granulated sugar in a large bowl until the mixture whitens.
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16
Add the soft butter and mix.
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17
When the mixture is uniform, add the flour and baking powder. Stir to get a smooth dough.
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18
Wrap in a plastic film and store in the refrigerator for 2 hours.
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19
Preheat oven to 180 degrees Celsius.
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20
Roll out the pastry dough 5 centimeter thick on a lightly floured parchment paper.
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21
Butter your pastry rings (8 centimeter diameter) and cut the dough with these rings and drop (keeping rings) on a baking sheet covered with parchment paper.
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22
It is important to bakes the cookies in their rings so they do not distort during cooking.
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23
Bake for 15 minutes, let cool and unmold.
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24
Smash them with a rolling pin.
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25
Set aside.
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26
In each plate, make 2 lines with crumbs of French butter cookies, a larger one that will receive the 3 kumquats, and a smaller one on which you will only deposit one fruit.
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27
Plate the parfait individually or in slices if you made it in a loaf pan.
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28
Feel free to pour a few drops of syrup over the fruits.
