Poppy Seed Mousse with Red Wine Figs

Add poppy seeds and red wine, stirring until the liquid has completely evaporated.

Crumble the chocolate and let it melt in a hot water bath. Now, also in a water bath, stir in the egg yolks and add the poppy seed mixture while it is still warm.

Soak the gelatine in sufficient cold water. When it has collapsed, let it melt on a small fire. Stir into the warm poppy seed cream. Cool.

Whip the cream until stiff and fold into the poppy seed cream. Leave the mousse to cool for three to four hours.

Make port, red wine, orange juice, juice of one lemon and sugar on low fire for about five minutes. Cut the figs in half and add to the red wine broth form. Cover and cook on low fire. Remove from the broth, drizzle with a small amount of broth and cover with plastic wrap to cool (do not refrigerate!).

Boil the gravy on a large fire to about half. Set aside.

To serve, spoon a tiny bit of gravy onto plates. Arrange two fig halves and 1 or 2 dumplings of poppy seed mousse on each.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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