Christmas Poppy Seed Cream
Christmas poppy seed cream is a recipe with fresh ingredients from the cream category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g freshly ground poppy seeds
- 200 ml white port wine
- 200 g white couverture chocolate
- 3 sheets gelatin
- 1 egg yolk
- 1 egg
- 20 ml cognac
- 1 tsp vanilla essence
- 1 pinch cinnamon
- 400 ml whipping cream
- butter cookies
- waffle rolls
- 20 g dried fruit (e.g. apricots, plums)
- 20 g chopped hazelnuts
Instructions
-
1.
Bring the poppy seeds and port wine to a boil in a pot while stirring, then simmer over medium heat until almost dry mass remains; remove from heat and cool. Roughly chop the couverture chocolate and melt it over a double boiler. Soak the gelatin in cold water. Whisk the egg yolk and egg together over a double boiler until frothy white. Remove from heat, squeeze out excess water from the gelatin and fold into the egg mixture, then add the melted chocolate and mix well.
-
2.
Fold the poppy seed mass, cognac, vanilla essence, and cinnamon into the egg mixture and beat cold. When the mixture thickens, fold in the stiffly whipped cream. Spoon into glasses and chill for at least 3 hours.
-
3.
Before serving, decorate with butter cookies, waffle rolls, chopped dried fruit, and nuts as desired.
