Poppy seed cream with sour cherries

Ingredients for 8 servings:

• 8 sheets of gelatin
• 12 eggs, including the yolk
• 100 g sugar
• 200 ml milk
• 100 g poppy seeds
• 500 ml whipped cream
• 1 pack of pudding powder, vanilla
• 100 g sugar
• 300 ml juice (cherry juice)
• 1 kg cherry(s), (possibly jar)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Soak the gelatin in cold water. Beat the egg yolks with sifted powdered sugar over a simmering water bath until frothy. Bring the milk and poppy seeds to a boil and stir into the egg mixture. Squeeze out the gelatin and dissolve over low heat. First, mix some poppy seed cream with the gelatin, then fold this mixture into the cream. When the mixture begins to set, whip the cream until stiff and fold in. Mix the vanilla pudding powder with the sugar and 8 tablespoons of cherry juice. Bring the remaining cherry juice to a boil and thicken with it. Add the frozen cherries to the hot, thickened juice and let cool. Alternate layers of poppy seed cream and cherry compote in a bowl and chill for at least 1 hour.