Poppy seed cream with apricot compote

Name: Poppy seed cream with apricot compote
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 sheets white gelatine; 100 g dried apricots; 40 g Poppy; 1/2 Vanilla pod; 1/4 l Milk; 2-3 drops of bitter almond baking oil; 2 Egg yolk (size M); 100 g Sugar; 250 g Whipped cream; 1 untreated lemon; 25 g Raisins; 1 Cinnamon stick; 1 TABLESPOON Cornstarch; 3-4 Tbsp Apricot liqueur

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 sheets white gelatine
100 g dried apricots
40 g Poppy
1/2 Vanilla pod
1/4 l Milk
2-3 drops of bitter almond baking oil
2 Egg yolk (size M)
100 g Sugar
250 g Whipped cream
1 untreated lemon
25 g Raisins
1 Cinnamon stick
1 TABLESPOON Cornstarch
3-4 Tbsp Apricot liqueur

Directions

1
Soak gelatine in cold water. Wash and dice the apricots and soak in 1/2 litre of water for about 30 minutes. Grind the poppy seeds. Cut the vanilla pod lengthwise and scrape out the pulp.
2
Bring milk, poppy seeds, bitter almond oil, vanilla pulp and pod to the boil, remove vanilla pod. Mix egg yolk and 50 g sugar. Gradually stir hot poppy milk into the egg yolk mixture. Pour back into the pot and heat while stirring until the cream thickens (but do not bring to the boil!).
3
Remove from the heat, squeeze out the gelatine and stir into the hot cream and put in a cool place. Whip the cream until stiff and stir in as soon as the cream starts to gel. Cool until the cream is firm.
4
In the meantime, wash the lemon thoroughly and cut off the peel as a spiral. Squeeze the juice. Boil the apricots with the soaking water, sultanas, remaining sugar, cinnamon, lemon juice and peel.
5
Cover and simmer for 5-10 minutes. Stir starch, apricot liqueur and a little water until smooth. Stir into the compote, bring to the boil again briefly and allow to cool. Remove lemon peel and cinnamon stick.
6
Arrange the compote on 4 plates. Using 2 tablespoons, cut off 8 dumplings from the cream and arrange on the compote.