Poppy seed almond chocolate cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Drain the cherries and collect the juice. Put the juice, 1 tablespoon of sugar, 1 packet of vanilla sugar, star anise and cinnamon stick in a pot and bring to the boil. Stir starch and rum until smooth, remove from heat and stir in the mixed starch. Simmer for about 1 minute while stirring. Mix in the cherries and let it cool down.

2. 2

   Bring milk to the boil, remove from heat. Stir in 50 g sugar and ground poppy seeds, let swell for 30 minutes. Coarsely chop the chocolate and almond kernels. Stir mascarpone, quark and 50 g sugar until smooth. Stir in the poppy seed and milk mixture, chopped almonds and chocolate. Mix 1 sachet of vanilla sugar and cream stiffener. Whip the cream until stiff, while allowing the cream firmer to trickle in. Fold into the quark cream. Remove the cinnamon stick and star anise from the compote. Layer cream and compote in 8 glasses (each with a capacity of approx. 14 litres).

3. 3

   Whip the cream until stiff, while allowing the cream firmer to trickle in. Fold into the quark cream. Remove the cinnamon stick and star anise from the compote. Layer cream and compote in 8 glasses (each with a capacity of approx. 14 litres). Put the cream in a cool place for about 1 hour. Roast almond flakes and poppy seeds in a pan without fat, take them out and let them cool down. Sprinkle dessert with the almond and poppy seed mixture before serving

Nutrition Facts

KCAL
620 kcal

CARBS
45 g

FATS
38 g

PROTEINS
17 g