Poppy Seed Flan with Fruit Salad

Ingredients

• 6 sheets white gelatin
• 1 Vanilla bean
• 500 ml whipping cream
• 50 g poppy seeds
• 50 g sugar
• 1 carambola
• 150 g blue grapes (seedless)
• 2 oranges
• 1 passion fruit
• 40 ml almond liqueur
• 1 tsp brown sugar
• 40 g almonds (peeled)

Instructions

1. 1.

   Soak the gelatin in cold water. Split the vanilla bean lengthwise and simmer with the cream, poppy seeds, and sugar. Remove from heat and stir in the well-extracted gelatin. Let cool while stirring occasionally (or whisk in a cold water bath) until the cream begins to set. Remove the vanilla bean again, rinse four molds (about 250 ml each) with cold water, pour in the poppy seed cream, cover, and refrigerate for at least 3 hours.

2. 2.

   Wash the carambola and slice it thinly. Wash the grapes. Peel the oranges thoroughly and cut out the segments, catching the juice and squeezing the remaining flesh into the juice. Halve the passion fruit and add its pulp with seeds, almond liqueur, and brown sugar to the orange juice, stirring well.

3. 3.

   Fold in the prepared fruits and almonds, cover, and chill for about 30 minutes.

4. 4.

   Serve the flans on plates (if needed, briefly dip the molds in hot water) with the fruit salad on top.