Poppy-vanilla mousse with cherry sauce

Name: Poppy-vanilla mousse with cherry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 egg (size M); 50 g Cornstarch; 1/2 l Milk; 7-10 Tbsp pulp of 1 vanilla pod; 60 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 50 g ground poppy seed; 200 g Whipped cream; 1 glass (680 ml) Morello cherries; 7-10 Tbsp Lemon balm

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 egg (size M)
50 g Cornstarch
1/2 l Milk
7-10 Tbsp pulp of 1 vanilla pod
60 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
50 g ground poppy seed
200 g Whipped cream
1 glass (680 ml) Morello cherries
7-10 Tbsp Lemon balm

Directions

1
Separate the egg. Stir 40 g starch, egg yolk and 6 tablespoons of milk until smooth. Boil up the rest of the milk, vanilla pulp, 50 g sugar, lemon peel, salt and poppy seeds. Stir in the cornflour and bring to the boil again. Pour into a bowl.
2
Beat egg whites and cream separately until stiff and fold into the mixture. Chill for about 4 hours. Drain the cherries on a sieve, catching the juice. Mix 10 g starch, 10 g sugar and 3 teaspoons of cherry nectar. Boil up the rest of the cherry nectar. Stir in the cornflour. Bring to the boil again, add cherries to the sauce. Pour into a bowl and chill for 1 hour. Use a tablespoon to prick the noodles out of the mousse and arrange on plates with the cherry sauce.
3
Boil up the rest of the cherry nectar. Stir in the cornflour. Bring to the boil again, add cherries to the sauce. Pour into a bowl and chill for 1 hour. Use a tablespoon to prick the noodles out of the mousse and arrange on plates with the cherry sauce. Decorate with lemon balm