Poppy Seed Mousse with Marinated Figs and Almond Sabayon Other languages: en · de Servings: 4

Ingredients

50 g ground poppy seeds 125 ml white port 2 ½ sheets white gelatine 100 g white couverture 1 egg 20 g apricot jam 1 vanilla pod 1 ½ unwaxed lemon 250 ml whipping cream 300 g raspberries 4 tbsp water 240 g honey 200 ml red wine 100 ml cassis 1 unwaxed orange 1 stalk lemongrass, roughly crushed 3 cloves 1 cinnamon stick 6 blue figs (approx. 80 g each) 1 tsp cornstarch 50 ml white wine 4 egg yolks 30 ml almond liqueur cinnamon salt

Poppy seed mousse

50 g ground poppy seeds 125 ml white port

Reduce the poppy seeds with the port until all the liquid has evaporated. Leave to cool.

2 ½ sheets white gelatine

Soak in cold water.

100 g white couverture

Roughly chop and melt.

1 egg 20 g apricot jam ½ vanilla pod ½ unwaxed lemon cinnamon salt poppy seed paste gelatine couverture

Mix the poppy seed paste with the apricot jam, a pinch each of cinnamon and salt, the vanilla seeds and the grated lemon zest. Whisk the egg over a hot water bath until foamy. Squeeze out the gelatine, dissolve in the warm egg mixture, then fold in the couverture and the poppy seed paste. Leave the cream to set slightly in a cold water bath.

200 ml whipping cream

Whip the cream until stiff and fold into the poppy seed mixture. Divide between 41.0 moulds (125 ml each), cover and refrigerate for 3-4 hours.

Figs

300 g raspberries 4 tbsp water

Bring the raspberries and water to a boil, stirring, then pass through a sieve.

200 g honey 200 ml red wine 100 ml cassis 1 unwaxed orange 1 unwaxed lemon ½ vanilla pod 1 stalk lemongrass, roughly crushed 3 cloves 1 cinnamon stick raspberry purée

Wash the orange and lemon in hot water, zest and juice. Combine the raspberry purée with the honey, red wine, cassis, orange and lemon juice and zest, vanilla pod, lemongrass, cloves and cinnamon stick. Bring to a boil and leave to infuse for 15 minutes.

6 blue figs (approx. 80 g each) 1 tsp cornstarch marinade

Wash and dry the figs, trim the stalks. Pierce the figs all over with a wooden skewer and place in a heatproof dish. Pass the marinade through a sieve over the figs. Cover and cook in the preheated oven on the second rack from the bottom at 180°C for 15-20 minutes.

Remove the figs. Bring the marinade to a boil, thicken lightly with the cornstarch dissolved in a little cold water. Return the figs to the marinade and leave to cool slightly.

Almond sabayon

40 g honey 50 ml whipping cream 50 ml white wine 4 egg yolks 30 ml almond liqueur

Combine all ingredients and whisk over a hot water bath until creamy.

Plating

poppy seed mousse marinated figs almond sabayon

Turn the poppy seed mousses out onto plates. Quarter the figs. Arrange the figs with some marinade and the almond sabayon around each mousse and serve.