Poppy-seed mousse on carpaccio of figs
Ingredients:
120 grammes of poppy-seeds
300 ml of red
wine
600 grammes of white chocolate
6 egg yolks
6 leaves of
gelatine
1200 grammes of whipped cream
figs
Preparation:
Bring red wine to the boil, add poppy-seeds and let it boil down. Melt chocolate, beat yolks over steam and add the liquid chocolate. Add the soft and dissolved gelatine, stir in poppy-seeds and let it cool. Carefully fold in the whipped cream, fill bowls and stand in the refrigerator for 2 hours. Shape dumplings and serve on carpaccio of figs.
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