John Myers
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White Poppy Seed Raspberry Mousse
The perfect white poppy seed raspberry mousse recipe with a picture and simple step-by-step instructions.
White poppy seed mousse
- 60 g Ground poppy seeds
- 500 ml Whipped cream
- 0,125 liter Raspberry liqueur or champagne
- 1 Egg
- 1 Egg yolk
- 3 sheet Gelatin or alternatively agar-agar
- 350 g White couverture
Raspberry mirror
- 1 glass Raspberry jam – homemade
- 50 ml Raspberry liqueur
- Fresh or frozen raspberries
Alternatively, pomegranate
- 1 Core the pomegranate
- Beat the egg and yolk until frothy
- Grind the white poppy seeds with the poppy seed grinder
- Bring the poppy seeds with raspberry liqueur or champagne to the boil and allow to cool a little
- Let the white couverture melt over steam
- Stir the couverture into the mixture.
- Soak the gelatine and dissolve it in a little hot champagne. Put a spoonful of the egg couverture mixture into the gelatine – only then stir the gelatine into the entire egg couverture mixture. Let cool in the refrigerator for 20 minutes
- In the meantime, whip the cream until stiff. Take the chilled egg and couverture mixture out of the refrigerator and gradually fold it into the whipped cream. Let cool for several hours.
Serving:
- Pour the raspberry mirror into a glass and place 1 to 2 lobes of the poppy seed mousse on top. Decorate with a raspberry. Alternatively, place 2 dumplings of poppy seed mousse on a plate and sprinkle with pomegranate seeds. Both variants are simply delicious.
Info:
- White poppy seeds are not only available in India, I also discovered them in the Indian shop.
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