Poppy Seed Puree with Port Figs and Hips Leaf

Bring poppy seeds with white port wine to a boil, fold in powidl and melted cooking chocolate. Whip the cream until semi-solid. Whisk egg, egg yolk and cognac in a snow kettle over steam until finger warm.

Fold in gelatin, then whip until cooled on ice. Alternately fold the half-beaten cream, the cooking chocolate and the poppy seeds into the egg mixture.

Heat the red port wine and thicken with custard powder. Add the figs, sugar and steep.

For the hippen, mix flour, egg whites, sugar and melted butter until smooth and rest when cooled. Brush with a palette on parchment paper, bake in a hot oven at 180 °C until golden brown and then, while still hot, shape into the desired form.

Cut out dumplings from the puree, arrange with figs, garnish with hips.

elegant white wine

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.

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