Vanilla poppy seed cream

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 8
  • 500 g Apricots
  • 1⁄4 l Orange juice
  • 7 TABLESPOONS Sugar
  • 2 TEASPOONS Cornstarch
  • 1 l Milk
  • 30 g ground poppy seed
  • 2 packages Pudding powder vanilla
  • 150–200 g Whipped cream
  • 1 package Vanillin sugar
  • 7-10 Tbsp Melissa

Directions

  1. 1

    Wash and stone the apricots. Bring to the boil with orange juice, 1⁄8 l water and 2 tablespoons sugar. Simmer for 2-3 minutes. Mix starch with some water until smooth. Bind juice with it. Let it cool down.

  2. 2

    Boil 400 ml milk. Stir in the poppy seeds, cover and allow to swell over a low heat for about 15 minutes.

  3. 3

    Boil 400 ml milk. Stir 1 sachet of custard powder, 2 tablespoons of sugar and 100 ml milk until smooth. Stir into the boiling milk and simmer for about 1 minute. Leave to cool for about 1 hour.

  4. 4

    Stir 1 sachet of custard powder, 3 tbsp. sugar and 100 ml milk until smooth. Stir into the poppy milk and simmer for about 1 minute. Leave to cool for about 1 hour.

  5. 5

    Whip the cream until stiff. Let vanilla sugar trickle in. Stir vanilla pudding until smooth. Fold in the cream. Layer both puddings in a large bowl and allow to cool completely. Decorate with apricots and balm, add the rest of the apricots.

Nutrition Facts

KCAL
280 kcal
CARBS
36 g
FATS
12 g
PROTEINS
6 g

Categories & Tags

Dessert