Cold Hungarian Mákos Guba

Mákos guba is a Hungarian bread pudding, usually made of leftover kifli (=crescent-shaped bread) or if you are luckier then from leftover kalács. Though that kind of mákos guba is not quite to my taste, because it has far too little poppy in it. Anyway, I am here with a dessert, that was inspired by the mákos guba. It is a cold version containing poppy parfait, vanilla sauce, sour cherries with port wine and kalács croutons.The whole thing is decorated with crystallized poppy petals.

Ingredients:
for the croutons:
500 g flour
40 g sugar
50 g butter
400 ml milk
15 g fresh yeast
1/2 teaspoon salt
brown sugar
2 tablespoons rapeseed oil

for the poppy parfait:
200 g ground poppy
150 g sugar
2 eggs
200 ml milk
zest of 1 lemon
150 ml cream

for the sour cherry sauce:
150 g pitted sour cherry
2-3 tablespoons sugar
50 ml port wine
1/2 teaspoon cornstarch
1 tablespoons sour cherry juice

for the vanilla sauce:
250 ml milk
1 egg yolk
25 g sugar
1/2 teaspoon flour
1 vanilla pod


Heat milk until lukewarm. Crumble yeast and sprinkle about a teaspoon of sugar over it, then pour 100 ml lukewarm milk over it. Mix flour with salt and the rest of the sugar. Pour yeasty milk into a mold in the flour and start kneading, while adding the rest of the milk. As soon as the dough seems to come together and it is almost smooth add lukewarm, molten butter and knead until smooth. Let it rest in a warm place for an hour. Braid a bread and put it into a buttered  round cake pan and let it raise for another half an hour. Bake for 40-50 minutes over 160°C. Let it cool and slice into cubes. Sprinkle oil and sugar on the crutons and bake for 10-15 minutes or until golden brown over 150°C.
Cook ground poppy in the milk. In the meantime cook a syrup out of the sugar and 60 ml water. Add egg yolks to the cooked poppy among the lemon zest. Beat egg whites with a pinch of salt until almost stiff, then add the 117°C syrup in a thin strain to it while beating constantly. Beat until the egg white is shiny and stiff. Fold it into the poppy base among the beaten cream and freeze for 3-4 hours in any kind of shape you desire.
Bring sour cherry with sugar, port wine to the boil. Dissolve cornstarch in cherry juice and stir it into the sauce. Cook until it thickens. 
For the vanilla sauce whisk together the egg yolk with 50 ml milk, sugar and flour. Bring the rest of the milk together with the vanilla pod and seeds to the boil and pour it to the egg yolk mixture while stirring. Pour it back into the saucepan and warm it over low heat until it thinks. Chill for a few hours.