1First, prepare the parfait.
2Roast the poppy seeds in a hot pan for 5 minutes, constantly stirring so they do not burn. Set aside in a bowl.
3Put 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.
4In a saucepan, pour 70 grams of granulated sugar and 70 grams of water. Boil for 3 minutes to obtain a syrup.
5Drizzle 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.
6Add the liqueur and the roasted poppy seeds. Mix.
7Whip the heavy cream, and gently add it in the previous preparation.
8Pour the cream in a silicone cake mold or a pan lined up with plastic film (21 X 33 centimeters), or otherwise in individual molds.
9Store in the freezer for at least 5 hours.
10Then, prepare the candied kumquats and the thyme syrup.
11In 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.
12In 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.
13Remove the pan from the heat and keep the fruits in the syrup.
14Finally, prepare the French butter cookies.
15Beat 2 egg yolks with 120 grams of granulated sugar in a large bowl until the mixture whitens.
16Add the soft butter and mix.
17When the mixture is uniform, add the flour and baking powder. Stir to get a smooth dough.
18Wrap in a plastic film and store in the refrigerator for 2 hours.
19Preheat oven to 180 degrees Celsius.
20Roll out the pastry dough 5 centimeter thick on a lightly floured parchment paper.
21Butter 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.
22It is important to bakes the cookies in their rings so they do not distort during cooking.
23Bake for 15 minutes, let cool and unmold.
24Smash them with a rolling pin.
26In 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.
27Plate the parfait individually or in slices if you made it in a loaf pan.
28Feel free to pour a few drops of syrup over the fruits.