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 meringue-like 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1424g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2381 (68%)|
|Amt Per Serving||% DV|
|Total Fat 264.5g||353 %|
|Saturated Fat 111.3g||557 %|
|Monounsaturated Fat 103.2g|
|Polyunsanturated Fat 32.3g|
|Cholesterol 9088.9mg||2797 %|
|Sodium 1048.4mg||36 %|
|Potassium 1454.8mg||38 %|
|Total Carbohydrate 130.1g||38 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 130.1g|
|Protein 154.1g||220 %|
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Calories per serving: 3493
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