Recipe - Iced Plum Tomato Soup With Basil And Mozzarella

6 0 g poppy seeds
125 ml Milk
375 ml Double cream
4 Egg yolks
2 Eggs
100 g Caster sugar
Ice

Simmer the poppy seeds in the milk until reduced.

Combine the egg yolks, whole eggs and sugar over boiling water, whisking
until the mixture is a meringuelike texture. Add the poppy seeds.

Remove from the heat and sit in a pan of ice.

Whisk the double cream and add it gently to the cooking egg mix.

Pour into a terrine or mould and freeze for at least 6 hours.

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