Poppy Seed Pudding

Ingredients

• 4 figs
• 2 tbsp honey
• 200 ml dry red wine
• 5 sheets white gelatin
• 150 ml whipping cream (at least 30% fat)
• 150 g poppy seed bread crumbs
• 300 g Low-fat quark
• 100 g cream cheese
• 75 g sugar
• white chocolate corner (for garnish)

Instructions

1. 1.

   Wash, clean and slice the figs. Warm the honey in a pot, add the figs and deglaze with wine. Simmer on medium heat until syrupy, then remove from heat and let cool.

2. 2.

   Soak gelatin in cold water. Whip the cream to stiff peaks. Mix poppy seed bread crumbs with quark, cream cheese and sugar. Add drop‑wet gelatin to a pot and dissolve, stir in 2 tbsp of the poppy mixture, combine with the rest of the cream. Fold in the whipped cream and pour into four plastic‑lined molds. Chill for at least 3 hours. Serve the poppy cream in dessert cups, drizzle with fig compote and garnish with chocolate corners.