Vanilla-poppy cream with apricot compote

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Bring 900 ml milk and 1 pinch of salt to the boil. Stir in poppy seeds and simmer gently for about 15 minutes. Boil up 900 ml milk. Stir 2 packets of custard powder, 6 tablespoons of sugar and 100 ml milk until smooth. Stir into the milk, bring to the boil again and simmer for about 1 minute. Pour into a bowl and place foil directly on the surface.

2. 2

   Leave to cool for about 1 hour. Stir 2 packets of custard powder, 6 tablespoons of sugar and 100 ml milk until smooth. Stir into the poppy milk. Bring to the boil again and simmer for about 1 minute. Pour into a bowl and cover with foil. Leave to cool. Whip cream until half stiff, fold into the custard. Layer the poppy seed and vanilla pudding in a large bowl and let it get cold. Wash the apricots, halve, stone and halve again. Boil up orange juice, 1/4 litre water and 100 g sugar. Add the apricots and simmer for 2-3 minutes. Stir the starch with a little water until smooth, bind the apricots with it, bring to the boil again.

3. 3

   Whip cream until half stiff, fold into the custard. Layer the poppy seed and vanilla pudding in a large bowl and let it get cold. Wash the apricots, halve, stone and halve again. Boil up orange juice, 1/4 litre water and 100 g sugar. Add the apricots and simmer for 2-3 minutes. Stir the starch with a little water until smooth, bind the apricots with it, bring to the boil again. Pour into a bowl and let it cool down. Decorate with lemon balm

4. 4

   1 3/4 hours waiting time

Nutrition Facts

KCAL
440 kcal

CARBS
60 g

FATS
18 g

PROTEINS
10 g